Scientific journal
Journal of Food and Nutrition Research
Summary No. 4 / 2017
Guo, L.
Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 372–380
Li Guo, School of Food Sciences and Engineering, Qilu University of Technology, No. 3501 Daxue Road, Changqing District, 250353 Jinan, China.Tel.: +86-531-89631162; fax: +86-531-89631195, e-mail: guolizhuyuer@163.com
Received 2 August 2017; accepted 6 October 2017; published online 6 December 2017
Summary: To study the susceptibility of lotus root starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the granular, gelatinized and retrograded starches were analysed. The results showed that the digestion rate coefficient values of the granular, gelatinized and retrograded starches were
Keywords: lotus root starch; digestibility; alpha-amylase; glucoamylase
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