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Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Joint Authors
Vorobiev, Vyacheslav
Evtugyn, Vladimir
Nikitina, Elena V.
Vafina, Adel
Proskurina, Victoria
Egkova, Galina
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-11-08
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations.
Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied.
Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity.
It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities.
The combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features.
American Psychological Association (APA)
Vafina, Adel& Proskurina, Victoria& Vorobiev, Vyacheslav& Evtugyn, Vladimir& Egkova, Galina& Nikitina, Elena V.. 2018. Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1182150
Modern Language Association (MLA)
Vafina, Adel…[et al.]. Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications. Journal of Chemistry No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1182150
American Medical Association (AMA)
Vafina, Adel& Proskurina, Victoria& Vorobiev, Vyacheslav& Evtugyn, Vladimir& Egkova, Galina& Nikitina, Elena V.. Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1182150
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182150