Relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised α-amylase on alginate (from Laminaria digitata algae)

Journal of Food Composition and Analysis

Volumn 22, Issue 6, 2009, Pages 563-570

  Djabali, Djaffar ^a,b   Belhaneche, Naima ^b   Nadjemi, Boubekeur ^a   Dulong, Virginie ^c   Picton, Luc ^c  

^a Ministere de l'Enseignement Superieure et de la Recerche Scientifique   (Algeria)

^b ECOLE NATIONALE POLYTECHNIQUE   (Algeria)

^c UNIVERSITÉ DE ROUEN   (France)

Author keywords

Amylase; Bisulphite and alkaline analysis; Covalent immobilization; Food composition; Free and immobilised enzyme; Kinetic; Potato; Sodium alginate; Solanum tuberosum; Starch isolation; TOC TON

Indexed keywords

ALGAE; ASPERGILLUS ORYZAE; LAMINARIA; LAMINARIA DIGITATA; SOLANUM TUBEROSUM;

EID: 70349762236     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.001     Document Type: Article

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