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《Cereals & Oils》 2010-08
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Increasing of preparation ratio of retrograded resistant starc(hRS3) of sweet potato by treatment of mesophilic α-amylase

LIAN Xi-jun,ZHAO Lu,NIU Rui-hua,XU Ying(Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China)  
The effects of mesophilic α–amylase treatment on preparation ratio of retrograded resistant starch of sweet potato were studied using sweet potato as material through determining preparation ratio of retrograded resistant starch of sweet potato.The results show that the optimum process for mesophilic α–amylase treatment was that the addition of mesophilic α–amylase was 0.02U/mL starch,hydrolysis temperature and time were 80℃ and 15min respectively,the pH of starch solution was 7.0,and the yield of RS3 reached to 25.45%,which was 1.68 fold higher than that of control group.
【CateGory Index】: TS236.9
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【Citations】
Chinese Journal Full-text Database 7 Hits
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【Co-citations】
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