Enzymatic hydrolysis of potato starches containing different amounts of phosphorus.
The rapid hydrolysis of potato starches differing in phosphorus content, as well as sweet potato, cassava and yam starches, was accomplished by treatment of gelatinised starches with bacterial liquefying α-amylase at 50 °C for 1 h, followed by Bacillus licheniformis α-amylase at 55 °C up to 24 h, an...
| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | English English |
| Publicado: |
Elsevier
2009
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| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/14537/1/Enzymatic%20hydrolysis%20of%20potato%20starches%20containing%20different%20amounts%20of%20phosphorus.pdf |