Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

Food and Bioproducts Processing

Volumn 88, Issue 1, 2010, Pages 47-54

  Uthumporn, U ^a   Zaidul, I S M ^b   Karim, A A ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amylase; Cassava; Corn; Enzymatic hydrolysis; Glucoamylase; Mung bean; Sago; Sub gelatinization temperature

Indexed keywords

AMYLOLYTIC ENZYMES; AMYLOSE CONTENT; CORN STARCH; CRYSTALLINE NATURE; DEGREE OF CONVERSION; DEGREE OF HYDROLYSIS; ENZYMATIC EROSION; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; GLUCOAMYLASE; GRANULAR STARCHES; MUNGBEANS; PASTING PROPERTY; POROUS STRUCTURES; POWDER X RAY DIFFRACTION; SAGO STARCH;

BIOMATERIALS; CATALYSTS; ENZYMES; GELATION; PLANTS (BOTANY); STARCH; X RAY DIFFRACTION;

ENZYMATIC HYDROLYSIS;

MANIHOT ESCULENTA; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 77949268947     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.10.001     Document Type: Article

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