Preparation of a potato hydrolysate with Bacillus subtilis α-amylase
Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27392 |