Abstract
AbstractIn this research, the susceptibility of starch granules to enzymatic hydrolysis was studied. Cassava and corn starches were hydrolysed by bacterial α‐amylase with and without amyloglucosidase under several conditions of incubation. The highest percentage of hydrolysis was obtained in the presence of both enzymes. Elimination of the soluble hydrolysis products by dialysis increased the degradation of the starch granules, especially with cassava starch.
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