Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2010
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24840/1/S32IJTRX1291773482921.pdf http://irep.iium.edu.my/24840/ http://dx.doi.org/10.1016/j.fbp.2009.10.001 |
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