Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
Dalam kajian ini, proses penyahcabangan telah dijalankan ke atas kanji ubi kayu iaitu ubi kayu komersil (CT) dan variati Sri Kanji Satu (SK1) dengan menggunakan 10%, 20% dan 30% enzim pullulanase (v/wt kanji,db), pada suhu 58 °C selama 48 j. In the present study, debranching process was carried o...
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| Format: | Thesis |
| Language: | English |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf |
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| Summary: | Dalam kajian ini, proses penyahcabangan telah dijalankan ke atas kanji ubi kayu iaitu ubi kayu komersil (CT) dan variati Sri Kanji Satu (SK1) dengan menggunakan 10%, 20% dan 30% enzim pullulanase (v/wt kanji,db), pada suhu 58 °C selama 48 j.
In the present study, debranching process was carried out on tapioca starches namely commercial tapioca (CT) and Sri Kanji One variety (SK1) using 10%, 20% and 30% of pullulanase enzyme (v/wt starch, db), at 58 °C over a 48 hr
period.
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