Hydrolysis Of Starch Below Gelatinization Temperature Using An Amylolytic Enzyme
The action of amylolytic enzymes (α-amylase and glucoamylase) for their ability to hydrolyze starch in native granular state (below gelatinization temperature) and the effect of molecular organization and fine structure of starch polymers on the extent of hydrolysis had been studied. Hydrolysis of r...
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| Format: | Thèse |
| Langue: | anglais |
| Publié: |
2010
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| Accès en ligne: | http://eprints.usm.my/41976/ |
| Abstract | Abstract here |