Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method

Autor: Jorge Antonio Figueroa Florez, Edith Marleny Cadena Chamorro, Eduardo Rodriguez Sandoval, Jairo Guadalupe Salcedo Mendoza, Héctor José Ciro Velasquez

Publikováno v: Dyna, Vol 86, Iss 208, Pp 162-170 (2019)

Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the mor

Externí odkaz: https://doaj.org/article/38021a53bbb1409eb7adbda21b6e0eba

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Autor: Deivis Lujan-Rhenalds, Jorge Antonio Figueroa Florez, Jairo Salcedo-Mendoza, Sergio Paternina-Urzola

Publikováno v: Dyna, Vol 85, Iss 204, Pp 223-230 (2018)
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia

Cassava starch variety Corpoica – TAI, was modified with a commercial α-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified star

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b61cc54ba2fb8fe20ba00fff3525d49d
https://revistas.unal.edu.co/index.php/dyna/article/view/66620