Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible...

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Bibliographic Details
Main Authors: Fabiola Cornejo, Pedro Maldonado-Alvarado, Sócrates Palacios-Ponce, David Hugo, Cristina M. Rosell
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
enzymatic modification
hydrolysis degree
starch modification
Online Access:https://www.mdpi.com/1420-3049/27/18/6098

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