Enzymatic production of linear long-chain dextrin from sago (Metroxylon sagu) starch
Pullulanase (EC.3.2.1.41) was used to generate more linear-chain dextrin from sago starch (24.9% amylose) such that the resulting product could act as a high amylose starch. A starch suspension of 5.0% (w/v) sago starch was heated at 100 °C for 45 min and, after cooling, the gelatinized sago starch...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Copyright © 2005 Elsevier Ltd
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7173/1/Enzymatic%20production%20of%20linear%20long.pdf http://psasir.upm.edu.my/id/eprint/7173/ http://dx.doi.org/10.1016/j.foodchem.2005.10.040 |
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