Enzymatic hydrolysis of potato starches containing different amounts of phosphorus.

• Main Authors: Absar, Nurul, Sarker, Md. Zaidul Islam, Takigawa, Shigenobu, Hashimoto, Naoto, Matsuura Endo, Chie, Yamauchi, Hiroaki, Noda, Takahiro
• Format: Article
• Language: English; English
• Published: Elsevier 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/14537/1/Enzymatic%20hydrolysis%20of%20potato%20starches%20containing%20different%20amounts%20of%20phosphorus.pdf; http://psasir.upm.edu.my/id/eprint/14537/

The rapid hydrolysis of potato starches differing in phosphorus content, as well as sweet potato, cassava and yam starches, was accomplished by treatment of gelatinised starches with bacterial liquefying α-amylase at 50 °C for 1 h, followed by Bacillus licheniformis α-amylase at 55 °C up to 24 h, an...