Pub. Date : 2015
PMID : 26642044
2 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | HHP-treated potato starch (PS) exposed to alpha-amylase (0.06%, w/v) showed a significantly greater degree of hydrolysis and amount of reducing sugar released compared to alpha-amylase at a concentration of 0.04% (w/v) or 0.02% (w/v). | Starch | alpha-amylase | Solanum tuberosum |
| 2 | The HHP600 starch with 0.06% (w/v) alpha-amylase displayed the lowest value of To (onset temperature), Tc (conclusion temperature) and DeltaHgel (enthalpies of gelatinization). | Starch | alpha-amylase | Solanum tuberosum |