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Enzymatic Hydrolysis of Cassava (Manihot esculenta) Starch

✍ Scribed by Camila Flor Yagonia; Evelyn Taboada

Book ID
113683027
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
61 KB
Volume
108
Category
Article
ISSN
1389-1723

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## Abstract The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyc