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A comparison of the hydrolysis of sweet potato starch with beta -amylase and infrared radiation allows prediction of reducing sugar production



A comparison of the hydrolysis of sweet potato starch with beta -amylase and infrared radiation allows prediction of reducing sugar production



International Journal of Food Science and Technology 39(9): 967-974



The apparent reaction rate constants (k) of the reaction that generates reducing sugar (presented as mg maltose equivalents) from raw sweet potato starch by using beta -amylase were determined by varying enzyme concentration, starch concentration and pH. The Arrhenius plot of the k-value reached a peak at approximately 86 degrees C; the activation energy and frequency factor were also determined.

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Accession: 004015895

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DOI: 10.1111/j.1365-2621.2004.00865.x


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