Experimental design to optimization of beta cyclodextrin production from ungelatinized sago starch
The aim of this study is to produce beta cyclodextrin (β-CD) from ungelatinized, but annealed (65 °C) sago starch using cyclodextrin glucosyltransferase (CGTase). The optimization processes were conducted at three stages using Response Surface Methodology. Preliminary data have shown that the thre...
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| Main Authors: | , , , |
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| 格式: | Article |
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Springer Berlin / Heidelberg
2008
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| 在线阅读: | http://eprints.utm.my/id/eprint/7758/ http://dx.doi.org/10.1007/s00217-007-0673-1 |
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