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Alpha-amylase adsorption on raw starch and its relation to raw starch digestion were investigated. Four kinds of α-amylases-pancreatic, malt, fungal, and bacterial amylaseswere used. The relation of digestion of raw starch by a-amylases to adsorption of the enzyme was complicated and it was dependent on the specific enzyme, its concentration, time of action and on the specific starch involved. The adsorption of the enzyme on raw starch was rapid and was desorbed at a decelerating rate with time and was similar to the digestion activity curve.

Alpha-amylase Adsorption on Raw Starch and Its Relation to Raw Starch Digestion