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Synergistic Digestibility of Several Native Starches by Amylolytic Enzymes
Author(s) -
Wankhede D. B.,
Ramteke R. S.
Publication year - 1982
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.19820340908
Subject(s) - pullulanase , amylase , starch , food science , chemistry , enzyme , hydrolysis , biochemistry , incubation , digestion (alchemy) , chromatography
Because of the generally restricted amylolytic susceptibility of native starches by single enzyme system, the synergistic effect of the amylolytic enzymes that might enhance the digestibility of raw starches were explored. It was observed that glucoamylase‐I hydrolysed the native starches to a limited extent (∼27.5 to 35.6%) even after prolonged incubation of 60 h. On the other hand, pullulanase accelerated the raw starch digestion almost twofold with glucoamylase‐I. Similarly, glucoamylase‐II and pullulanase combined system enhanced the digestibility of raw starches considerably. In addition, the synergistic digestibility of raw starches by human salivary α‐amylase and pullulanase and β‐amylase and pullulanase were studied in detail.