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Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 6. Enzymatischer Abbau von oxydierter Stärke
Author(s) -
Fischer S. K.,
Piller F.
Publication year - 1977
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19770290805
Subject(s) - hypochlorite , chemistry , starch , degradation (telecommunications) , amylase , enzyme , potato starch , food science , biochemistry , organic chemistry , telecommunications , computer science
New Knowledge on Degradation of Starch by Hypochlorite. Part 6. Enzymatic Degradation of Oxidized Starch . For the detection of structural changes in hypochlorite‐oxidized potato starch starches of variously high degrees of oxidation were enzymatically degraded by amyloglucosidase and a mixture of α‐ and β‐amylase. As a function of the number of functional groups, and, therefore, of the degree of oxidation an increased number of non‐degradable glucose units (GU's) was traced in the starch molecule. According to the results, not only the GU with a functional group but also the two neighbouring GU's were not affected by enzymatic degradation.