MODIFICATION-INDUCED CHANGES IN POTATO STARCH SUSCEPTIBILITY TO AMYLOLYTIC ENZYME ACTION
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):54–56
KEYWORDS
ABSTRACT
Potato starch was estrified with phosphoric acid (V), saturated with iron cations (III) and heated with glycin. The mono-starch phosphate made was additionally saturated with iron cations (III) or heated with glycin. The susceptibility of the preparations to the action of a-amylase and gluco-amylase was determined. The modifications of potato starch induced a lowering of the starch susceptibility to the amylolytic enzymes action. The most resistant to amylase action was the preparation obtained by heating mono-starch phosphate (V) with glycin.
ISSN:1230-0322