The optimization of isoamylase processing conditions for the preparation of high-amylose ginkgo starch

International Journal of Biological Macromolecules

Volumn 86, Issue , 2016, Pages 105-111

  Hu, Lanlan ^a   Zheng, Yi ^a,b   Peng, Yujiao ^a   Yao, Cheng ^a   Zhang, Huanxin ^b,c  

^a NANJING TECH UNIVERSITY   (China)

^b JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Gingko starch; High amylose; Isoamylase; Morphology; Thermal properties

Indexed keywords

AMYLOSE; IODINE; ISOAMYLASE; STARCH; WATER;

ABSORPTION; ANALYTICAL PARAMETERS; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENZYME DOSE; ENZYME MODIFICATION; GELATINIZATION; GINKGO BILOBA; HYDROLYSIS; MORPHOLOGY; NONHUMAN; PH; PHYSICAL CHEMISTRY; PLANT SEED; POROSITY; PROCESS OPTIMIZATION; REACTION TIME; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STRUCTURE ANALYSIS; SURFACE PROPERTY; SWELLING POWER; TEMPERATURE; WATER SOLUBILITY; X RAY DIFFRACTION; CHEMISTRY; METABOLISM;

AMYLOSE; GINKGO BILOBA; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ISOAMYLASE; SOLUBILITY; TEMPERATURE; WATER;

EID: 84955457173     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.01.045     Document Type: Article

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