Raw-starch degrading amylase(s) affect enzyme-resistant starch
1992
Gruchala, L. | Pomeranz, Y.
Enzyme-resistant starch (RS) was degraded, in part, by amylase(s) that act on raw starch. The degradation (solubilization) was accompanied changes in several characteristics (peak temperature and enthalpy) and, probably, by the presence of a lipid-amylose complex. The degradation resulted in a significant reduction in one of the two main contiguous peaks of RS around 155 degrees C.
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