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Study on Properties of Corn Starch β-Limit Dextrin by Enzymatic Hydrolysis

Jian-Jun Guo

Abstract

β-limit dextrin was produced by β-amylase enzymatic hydrolyzed on corn starch paste directly.Particle shape and viscosity characteristic of β-limit dextrin have been discussed.The results showed that the surface of β-limit dextrin particle is smooth,but its shape is irregular.Adding concentration of β-limit dextrin and adding cane sugar increase the viscosity of β-limit dextrin,while adding sodium chloride,acid and alkali decrease that.

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Available abstract

Key concepts: Dextrin, Hydrolysis, Chemistry, Starch, Detection limit, Viscosity, Sodium, Amylase