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Enzymatic hydrolysi...
Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature
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- Pérez, Daysi (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Faculty of Engineering LTH, Division of Food Technology, Lund University
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- Rojas, Carola (author)
- Food and Natural Products Center, University of San Simon, Cochabamba
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- Carballo, Sergio (author)
- Food and Natural Products Center, University of San Simon, Cochabamba
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- Aguilar, Wilson (author)
- Luleå tekniska universitet,Industriell miljö- och processteknik
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- Bergenståhl, Björn (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Faculty of Engineering LTH, Division of Food Technology, Lund University
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- Nilsson, Lars (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Faculty of Engineering LTH, Division of Food Technology, Lund University
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(creator_code:org_t)
- 2012-10-19
- 2013
- English.
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In: Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 65:1-2, s. 151-161
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Abstract
Subject headings
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- The susceptibility to enzymatic hydrolysis of starch extracted from raw roots of Canna indica, Manihot esculenta and Xanthosoma sagittifolium, grown in Bolivia, were studied below the gelatinization temperature. The granule size and amylose content were as followed: C. indica>M. esculenta>X. sagittifolium. The hydrolysis showed a rapid rate at the initial stage, followed by a progressive decrease thereafter. At 30, 40 and 50 degrees C, during the initial stage, the rate of hydrolysis was observed to be influenced by the size of the granules, being the highest for the small sized granules X. sagittifolium, followed by the medium sized granules M. esculenta and the lowest rate was for the large sized granules C. indica starch. During the slow phase, A-type M. esculenta and B-type C. indica showed higher hydrolysis rates than A-type X. sagittifolium. At 60 degrees C, a positive correlation was found between the amylose content and the rate of hydrolysis among the starches. Microscopic observations showed a pattern of attack by the enzyme towards C. indica starch granules, suggesting that high amylose content is concentrated around the hilum.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Kemiska processer (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Chemical Process Engineering (hsv//eng)
Keyword
- a-Amylase
- Amylose
- Size
- Starch
- Chemical Technology
Publication and Content Type
- art (subject category)
- ref (subject category)
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