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Supramolecular structure of A- and B-type granules of wheat starch

✍ Scribed by Binjia Zhang; Xiaoxi Li; Jia Liu; Fengwei Xie; Ling Chen


Book ID
118446798
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
337 KB
Volume
31
Category
Article
ISSN
0268-005X

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## Abstract Three α‐amylase enzymes were used to hydrolyze wheat starch granules suspended in water below the gelatinization temperature. The rates of hydrolysis were determined at various temperatures, pH, enzyme and starch concentrations. Barley amylase was found to be the β€œbest” enzyme when used