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 α-amylase and glucoamylase at 35 °C for 24 h....
| Auteurs principaux: | , , , |
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| Format: | Article |
| Langue: | English English |
| Publié: |
Elsevier
2009
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| Accès en ligne: | http://psasir.upm.edu.my/id/eprint/14535/1/Enzymatic%20hydrolysis%20of%20granular%20native%20and%20mildly%20heat.pdf |