Characteristics of oligosaccharides produced by enzymatic hydrolysis of potato starch using mixture of pullulanases and alpha-amylases

• Autorzy: Krzyzaniak W. , Bialas W. , Olesienkiewicz A. , Jankowski T. , Grajek W.
• Języki publikacji: EN

Abstrakty

EN

Kinetics of amylolytic hydrolysis of autoclaved and extruded potato starch using alpha-amylase and pullulanase mixtures were described. Maltodextrins with dextrose equivalent of 3, 5, 8 and 12 were obtained and their sugar compositions with HPLC method were analyzed. The low molecular sugar (PD 1-2) and oligosaccharide (PD 3-8) contents as well as relationship between dextrose equivalent of maltodextrins and oligosaccharide contents were determined.

Słowa kluczowe

EN

enzymatic hydrolysis; alpha-amylase; oligosaccharide; potato starch; maltodextrin; amylase; pullulanase; hydrolysis

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/food/art-16.html

Twórcy

autor

Krzyzaniak W.

• The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 48, 60-627 Poznan, Poland

autor

Bialas W.

autor

Olesienkiewicz A.

autor

Jankowski T.

autor

Grajek W.

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