A Study of Enzymatic Hydrolysis of Starch in Potato Pulp Journal Articles

abstract

• ABSTRACT: Enzyme dosage of a‐amylase and amyloglucosidase greatly affected starch hydrolysis in the potato pulp. However, the effect of amyloglucosidase was the most critical. Starch hydrolysis was also influenced by the powder size of pulp. An increase in pulp size and pulp concentration resulted in a lower degree of starch hydrolysis to glucose. Lower starch gelatinization enthalpy of potato pulp compared to that of dry matter and pure potato starch indicates that there was some interaction between starch, nonstarch polysaccharides, and proteins.

authors

• Liu, Qiang

status

• published 

publication date

• August 2002

has subject area

• 0904 Chemical Engineering (FoR)
• 0908 Food Sciences (FoR)
• 1111 Nutrition and Dietetics (FoR)
• Food Science (Science Metrix)

published in

• Journal of Food Science  Journal

keywords

• Food Science & Technology
• Life Sciences & Biomedicine
• Science & Technology
• alpha-amylase
• amyloglucosidase
• enzymatic hydrolysis
• potato pulp
• starch
• thermal properties

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2002.tb09510.x

start page

• 2113

end page

• 2117

volume

• 67

issue

• 6