Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 288-295

  Myat, Lin ^a   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

Author keywords

Corn starch; Extrusion process; Saccharification; Thermostable amylase

Indexed keywords

ZEA MAYS;

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

ARTICLE; ASPERGILLUS; BACILLUS; CARBOHYDRATE METABOLISM; CHEMISTRY; COLOR; ENZYMOLOGY; EXTRUSION PROCESS; GEL; HYDROLYSIS; MAIZE; METABOLISM; SACCHARIFICATION; SOLUBILITY; TEMPERATURE; THERMOSTABLE Α-AMYLASE; VISCOSITY;

CORN STARCH; EXTRUSION PROCESS; SACCHARIFICATION; THERMOSTABLE Α-AMYLASE;

ALPHA-AMYLASES; ASPERGILLUS; BACILLUS; CARBOHYDRATE METABOLISM; COLOR; GELS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; SOLUBILITY; STARCH; TEMPERATURE; VISCOSITY; WATER; ZEA MAYS;

EID: 84889102913     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6252     Document Type: Article

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