ISSN 1995-5537
"Biotechnology" journal Vol. 1, No. 4, 2008
Р. 64-68, Bibliography 19, Russian.
Universal Decimal classification 664.231: 577 15
MODIFICATION OF WHEAT STARCH BY DIFFERENT AMYLASES
Odessa National Academy of Food Technologies
Effect of different preparations of α-amylase on the wheat starch and its fractions has been studied. Oligosaccharides with different molecular mass have been detected in the samples. It has been shown that hydrolysates with low glucose equivalent have the thermally reversible properties under the determined interrelation between low- and high-polymeric fractions of the starch.
Key words: starch, amylases, hydrolysate, enzymatic hydrolysis, oligosaccharides.
© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008