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|Type:||Artigo de periódico|
|Title:||New Starch Resource: Study Of Some Characteristics Of The Starch By Enzyme Methods|
|Abstract:||Babassu starch, a new starch resource, was isolated by alkaline treatment, and some characteristics were studied by enzyme methods. Babassu starch maintains an appreciable viscosity even after being kept at 95 °C for 20 min in the presence of bacterial α-amylase. This enzyme hydrolyzes granular tapioca starch slowly and granular babassu starch more slowly, as compared to corn starch. The relative solubilities of the granular starches in dimethyl sulfoxide are remarkably similar to the relative rates of hydrolysis of the starches by bacterial α-amylase. Microscopic findings are also confirmed with correlation between hydrolysis by α-amylase and solubilization by dimethyl sulfoxide. Enzyme susceptibility of the starch has no relationship to the patterns of swelling of starches. It was also found that there is some relationship between β-anaylolysis and α-amylase susceptibility. © 1978 American Chemical Society.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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