Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].

Abstract

Dalam kajian ini, proses penyahcabangan telah dijalankan ke atas kanji ubi kayu iaitu ubi kayu komersil (CT) dan variati Sri Kanji Satu (SK1) dengan menggunakan 10%, 20% dan 30% enzim pullulanase (v/wt kanji,db), pada suhu 58 °C selama 48 j. In the present study, debranching process was carried out on tapioca starches namely commercial tapioca (CT) and Sri Kanji One variety (SK1) using 10%, 20% and 30% of pullulanase enzyme (v/wt starch, db), at 58 °C over a 48 hr period.