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Properties of enzyme modified corn, rice and tapioca starches

โœ Scribed by Sakina Khatoon; Y.N. Sreerama; D. Raghavendra; Suvendu Bhattacharya; K.K. Bhat

Book ID
116488595
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
848 KB
Volume
42
Category
Article
ISSN
0963-9969

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Properties of enzyme modified corn, rice
Properties of enzyme modified corn, rice and tapioca starches
โœ Sakina Khatoon; Y.N. Sreerama; D. Raghavendra; Suvendu Bhattacharya; K.K. Bhat ๐Ÿ“‚ Article ๐Ÿ“… 2009 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 848 KB

Corn, rice and tapioca starches were partially hydrolyzed by treating the starch dispersions with heat stable ฮฑ-amylase. Dextrose equivalent (DE) of 8โ€“12 was achieved by hydrolyzing the starch samples (10โ€“20% w/v) for 30min at 90ยฑ2ยฐC. Scanning electron micrographs showed that starch granules had bro