Hydrolysis Patterns of Different Crystalline Swollen Starches by β-Amylase
At temperatures below 100 ℃, granular integrity can be retained by most starches with different swelling power. To investigate the hydrolysis behavior of β-amylase on different crystal types of expanded starch, expanded starch was prepared from waxy corn starch (A-type crystal) and potato starch (B-...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110290 |
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