Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch
The effect of autoclaving (120 °C/30 min), debranching (2% pullulanase/1 h) and storage at 4 °C (DS4) or 32 °C (DS32) or 60 °C (DS60) for 24 h on starch fractions, functional, pasting, thermal and structural properties of sweet potato starch was investigated. Results showed that DS4 sample displayed...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X15301260 |