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- W2374429095 abstract "The sweet potato resistant starch was obtained by the process of the enzymolysis, dextrinization at high temperature, centrifugal separation and ethyl alcohol precipitation. The enzymolysis effect of α-amylase, pectolase and cellulase in different conditions and the factor which influence resistant starch production rate were studied. The results indicated that the optimum conditions for enzyme hydrolysis were 40 ℃, 5, 20 min, 200 U/mL;40 ℃,4.5, 2 h, 150 U/mL; 50 ℃, 5, 6 h, 15 U/mL respectively for α-amylase, pectolase and cellulase. The optimum conditions for sweet potato resistant starch preparation were material fluid ratio 1∶12, temperature 120 ℃, pH 8, 1.5 h and in the conditions, the production rates of the resistant starch from different variety sweet potatoes respectively was: Su potato VIII 1.3 %; Japanese yellow potato 1.32 %; Jing VI potato 1.62 %; banana potato 1.83 %; golden sea II 4.36 %; fruit potato 2.83 %; American black potato 2.06 %; Germanic black potato 1.86 %; umbilicus coloured potato 1.13 %. Golden sea II was the best variety to prepare resistant starch." @default.
- W2374429095 created "2016-06-24" @default.
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- W2374429095 date "2008-01-01" @default.
- W2374429095 modified "2023-09-26" @default.
- W2374429095 title "THE PREPARATION OF RESISTANT STARCH FROM DIFFERENT SWEET POTATOES BY ENZYME HYDROLYSIS" @default.
- W2374429095 hasPublicationYear "2008" @default.
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