Enzymatic hydrolysis of potato starches containing different amounts of phosphorus
نویسندگان
چکیده
منابع مشابه
Enzymatic hydrolysis of potato pulp.
BACKGROUND Potato pulp constitutes a complicated system of four types of polysaccharides: cellulose, hemicellulose, pectin and starch. Its composition makes it a potential and attractive raw material for the production of the second generation bioethanol. The aim of this research project was to assess the usefulness of commercial enzymatic preparations for the hydrolysis of potato pulp and to e...
متن کاملPhysico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability.
BACKGROUND Starch is the major component of potato tubers, amounting approximately to 150-200 g kg (-1) of the tuber weight. Starch is considered to be a major factor for the functionality of the potato in food applications. This study evaluated the physical characteristics of potato starches isolated from tubers of different potato cultivars grown in soil with three levels of phosphorus (P) av...
متن کاملEnzymatic hydrolysis of organic phosphorus in swine manure and soil.
Organic phosphorus (Po) exists in many chemical forms that differ in their susceptibility to hydrolysis and, therefore, bioavailability to plants and microorganisms. Identification and quantification of these forms may significantly contribute to effective agricultural P management. Phosphatases catalyze reactions that release orthophosphate (Pi) from Po compounds. Alkaline phosphatase in tris-...
متن کاملOn the phosphorus of potato starch.
Native starches contain variable amounts of phosphorus. Samec and coworkers (1, 2) first showed that the phosphorus-containing components are not identical in all starches. In cereal starches most, if not all, of the phosphorus is contained in phosphatides which are loosely bound to the polysaccharide. Other starches such as potato, arrowroot, tapioca, and sago contain phosphorus esterified wit...
متن کاملEffect of cross-linking and enzymatic hydrolysis composite modification on the properties of rice starches.
Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) w...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2009
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.05.045