Hydrolysis of native and cross-linked corn, tapioca, and sweet potato starches at sub-gelatinization temperature using a mixture of amylolytic enzymes

Starch/Staerke

Volumn 65, Issue 3-4, 2013, Pages 285-295

  Yussof, Nor Shariffa ^a   Utra, Uthumporn ^a   Alias, Abd Karim ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Amylase; Cross linking; Dextrose equivalent; Enzymatic hydrolysis; Glucoamylase

Indexed keywords

CROSS-LINKED TAPIOCA STARCHES; DEGREE OF CROSS-LINKING; DEXTROSE EQUIVALENTS; GELATINIZATION PROPERTIES; GLUCOAMYLASE; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTY; SCANNING ELECTRON MICROGRAPHS;

AMYLASES; BLENDING; DEXTROSE; ENZYMATIC HYDROLYSIS; GELATION; GRANULATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

STARCH;

IPOMOEA BATATAS; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84876379036     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200002     Document Type: Article

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