Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes.
Native granular starches (corn, cassava, mung bean, and sago) were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 °C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree o...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2010
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/15058/1/Hydrolysis%20of%20granular%20starch%20at%20sub-gelatinization%20temperature%20using%20a%20mixture%20of%20amylolytic%20enzymes..pdf |