Determination of starch by the amyloglucosidase method
A method of determining starch based on the use of amyloglucosidase is presented. In the method the sugars are extracted from the sample with 80 % ethanol, the starch is gelatinised by boiling with water for 10 minutes, after which it is hydrolysed into glucose by amyloglucosidase at pH 4.8 at 40°C...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1968-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71697 |