Open AccessEnzymatic production of maltodextrins derived from sago flour using heat-stable alpha-amylase and pullulanase
Author(s) -
Amran Laga,
Adiansyah Syarifuddin,
Andi Dirpan
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/157/1/012028
Subject(s) - pullulanase , maltodextrin , hydrolysis , starch , amylopectin , chemistry , amylase , enzymatic hydrolysis , alpha amylase , liquefaction , reducing sugar , pullulan , food science , chromatography , polysaccharide , sugar , biochemistry , amylose , organic chemistry , enzyme , spray drying