DIGESTIBILITY OF SWEET-POTATO RAW STARCHES BY GLUCOAMYLASE

被引：30

作者：

NODA, T ^{[1
]}

TAKAHATA, Y ^{[1
]}

NAGATA, T ^{[1
]}

MONMA, M ^{[1
]}

机构：

[1] MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

来源：

STARCH-STARKE | 1992年 / 44卷 / 01期

关键词：

D O I：

10.1002/star.19920440110

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three crude glucoamylase preparations from Rhizopus sp., Chalara paradoxa and Aspergillus sp. K-27 were used to determine the digestibility of raw starches from eight sweet potato varieties. Granule sizes and amylose contents were also measured. The average granule sizes ranged between 10.5 and 14.2-mu-m. The amylose contents varied between 18.2 and 21.8%. The hydrolysis rates for the raw starches by any of the three glucoamylases were similar. However, starch of the variety Hi-starch had a slightly lower hydrolysis rate than other starches when Rhizopus sp. enzyme was used.

引用

页码：32 / 35

页数：4

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