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Studies on the Susceptibility of Granular Cassava and Com Starches to Enzymatic Attack Part I: Study of the Conditions of Hydrolysis
Author(s) -
Franco Célia M. L.,
Preto São José Dorio,
Ciacco C. F.
Publication year - 1987
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.19870391207
Subject(s) - hydrolysis , starch , enzymatic hydrolysis , chemistry , amylase , enzyme , food science , incubation , degradation (telecommunications) , biochemistry , telecommunications , computer science
In this research, the susceptibility of starch granules to enzymatic hydrolysis was studied. Cassava and corn starches were hydrolysed by bacterial α‐amylase with and without amyloglucosidase under several conditions of incubation. The highest percentage of hydrolysis was obtained in the presence of both enzymes. Elimination of the soluble hydrolysis products by dialysis increased the degradation of the starch granules, especially with cassava starch.