STUDIES ON ALKALI-MODIFIED CASSAVA STARCH - CHANGES OF STRUCTURAL AND ENZYME (ALPHA-AMYLASE) SUSCEPTIBILITY PROPERTIES

被引：9

作者：

RAJA, KCM

机构：

[1] Fermentation Section, Regional Research Labortory Trivandrum, Trivandrum

来源：

STARCH-STARKE | 1992年 / 44卷 / 04期

关键词：

D O I：

10.1002/star.19920440404

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Properties of cassava starch could be modified by subjecting to alkali-treatment under controlled experimental conditions. Modified starch samples showed lower amylose content and higher alkali number Compared to untreated starch samples, alkali modified starches had higher alpha-amylase (Bacillus sp.) susceptibility. The properties could be advantageously made use of for preparing maltodextrins having DE 20-23.

引用

页码：133 / 136

页数：4

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