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

Hong, Lee Fen (2007) Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. Masters thesis, Universiti Sains Malaysia.

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    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.

    Item Type: Thesis (Masters)
    Subjects: T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 22 Apr 2009 09:15
    Last Modified: 13 Jul 2013 12:08
    URI: http://eprints.usm.my/id/eprint/9412

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