Enzymatic Hydrolysis of Chestnut Purée: Process Optimization Using Mixtures of α-Amylase and Glucoamylase

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2907-2914

  López, Cristina ^a   Torrado, Ana ^a   Fuciños, Pablo ^a   Guerra, Nelson P ^a   Pastrana, Lorenzo ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

amylase; Chestnut starch; Glucoamylase; One step hydrolysis; Synergistic effect

Indexed keywords

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUCOSE; STARCH;

ARTICLE; CHEMICAL MODIFICATION; CHESTNUT; ENZYME ACTIVITY; FOOD COMPOSITION; HYDROLYSIS; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

AESCULUS; ALPHA-AMYLASE; FOOD HANDLING; GLUCAN 1,4-ALPHA-GLUCOSIDASE; GLUCOSE; HYDROLYSIS; SEEDS; STARCH;

EID: 2442554093     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035164o     Document Type: Article

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