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Hydrolysis of starch from different plant sources by fungal enzymes.

Sreekantiah, K. R. and Jaleel, S. A. and Ramachandra Rao, T. N. and Srinivasa Babu, M. N. and Narayana Rao, N. (1971) Hydrolysis of starch from different plant sources by fungal enzymes. Indian Journal of Microbiology, 11 (4). pp. 69-76.

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Syrups and sugars used extensively in the manufacture of food products are obtained by partial or complete hydrolysis of root and cereal starches. Composition of starch hydrolysates varies with the hydrolytic agents employed and the extent of hydrolysis. Acid hydrolysis is a random action and the composition of resultant syrup is dependent on the degree of conversion. On the other hand, enzymatic hydrolysis is a patterned action, the composition of resultant hydrolysate may be varied over a considerable range by the selection of enzyme. The three important amylolytic enzymes viz., a-amylase, p-amylase and amyloglucosidase (glucamylase) show distinctly different pattern of hydrolysis. Individual saccharides present in the hydrolysates contribute not only to the chemical composition of the finished products but also is responsible for its physical properties. The major type of enzyme preparation available for industrial saccharification of starch is obtained from malted barley, bacteria or fungi.

Item Type: Article
Uncontrolled Keywords: Fungal amylolytic enzymes, Aspergillus oryzae, A. niger, Rhizopus,
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2012 09:49
Last Modified: 27 Apr 2012 09:49
URI: http://ir.cftri.com/id/eprint/4331

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