BIOFRAGMENTATION OF ACETYLATED STARCH BY THE ALPHA-AMYLASE OF ASPERGILLUS-ORYZAE

被引：15

作者：

COMA, V

COPINET, A

COUTURIER, Y

PRUDHOMME, JC

机构：

[1] Groupe de Recherches en Emballage du Produit Alimentaire et Compatibilité (GREPAC), Ecole Supérieure d'Ingénieurs en Emballage et Conditionnement (ESIEC), Reims, 51069, Esplanade Roland Garros

来源：

STARCH-STARKE | 1995年 / 47卷 / 03期

关键词：

D O I：

10.1002/star.19950470306

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Various partially acetylated starches obtained by two different processes were tested for their biofragmentability, using the alpha-amylase of Aspergillus oryzae. The measure of percentage of biofragmentation and calculation of catalytic efficiency show that, one the one hand, the process and, on the other hand, the substitution degree of acetylation have a great influence on the biofragmentation or enzymatic susceptibility of starch substrates. So, the percentages of biofragmentation obtained after 9h of incubation are between about 55 and 100% for all tested substrates. A complementary study by HPLC method with refractometry detector is in accordance with the precedent results.

引用

页码：100 / 107

页数：8

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