2007•Food ScienceRequires access
Study on Factors of Amylase Hydrolysis Potato Starch
Hongyu Li
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Abstract
The paper deals with the effects of using α-amylase and β-amylase to break down potato starch with temperature and time control. Different amylases, potato starch, temperatures, and times were designed with orthogonal test. The optimum hydrolysis conditions were α-amylase 0.15%(4000 U), potato starch concentration 20%, temperature 80.0 ℃, time 13 min, for β-amylase 0.15%(50000 U), temperature 60.0 ℃, time 46 h, pH5.4.