Structural changes of cassava starch granules hydrolyzed by a mixture of α-amylase and glucoamylase

Carbohydrate Polymers

Volumn 85, Issue 1, 2011, Pages 272-275

  Chen, Youshuang ^a   Huang, Shirong ^b   Tang, Zhongfeng ^a,c,d   Chen, Xiaowei ^a   Zhang, Zengfang ^d  

^a GUANGXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b XIANGTAN UNIVERSITY   (China)

^c SHANGHAI INSTITUTE OF APPLIED PHYSICS   (China)

^d Liuzhou Schennor Technology Company   (China)

Author keywords

BET specific surface area; Cassava starch; Crystallization; Microstructure

Indexed keywords

BET-SPECIFIC SURFACE AREA; CASSAVA STARCH; CRYSTALLINITIES; DIFFERENTIAL SCANNING CALORIMETERS; ENZYMATIC EROSION; GELATINIZATION TEMPERATURE; GLUCOAMYLASE; NATIVE STARCH; POWDER XRD; SCANNING ELECTRON MICROSCOPES; STARCH GRANULES; STRUCTURAL CHANGE;

AMYLASES; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMATIC HYDROLYSIS; GELATION; GRANULATION; HYDROLASES; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SPECIFIC SURFACE AREA; X RAY DIFFRACTION;

STARCH;

MANIHOT ESCULENTA;

EID: 79953666344     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.01.047     Document Type: Article

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