Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal a-amylase and glucoamylase at 35 1C for 24...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Elsevier Inc.
2009
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24836/1/Food_Hydro-Colloids-2.pdf http://irep.iium.edu.my/24836/ http://dx.doi.org/10.1016/j.foodhyd.2008.03.009 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|