Author:
Doué Ginette,Bédikou Micaël,Koua Gisèle,Mégnanou Rose-Monde,Niamké Sébastien
Abstract
Abstract
The enzymatic and acid hydrolysis have converted eight new starches into a range of chain lengths mainly including glucose, maltose, and maltodextrins as observed on TLC plates, irrespective to the starch variety and treatment. Results of the enzymatic hydrolysis have highlighted the possibility of the use of V4 and V64, which can be labelled as “dietary fibres”, to enhance the organoleptic qualities of foods and for fibre fortification of low-calorie products. Concerning V66 and V69, they have much relevant in food, textile and pharmaceutical applications. The acid hydrolysis showed that V73 is the best starch in the chemical industry for making environment-friendly products such as plastics. Because starch is a natural component that degrade quickly in normal composting condition, the whole studied starches could be advised for various utilizations in the food, textile, paper, biofuel, pharmaceutical and plastic industries for sustainable development.
Publisher
Springer Science and Business Media LLC
Reference35 articles.
1. Akpa JG, Dagde KK: Modification of cassava starch for industrial uses. Int J Engine Technol 2012, 2: 908-914.
2. Amani NG, Tetchi FA, Coulibaly A: Propriétés physico-chimique de l’amidon de gingembre ( Zingiber officinale roscoe ) de Côte d’Ivoire. Tropicultura 2004, 22: 77-83.
3. BeMiller JN: Structure of the starch granule. J Appl Glycosci 1997, 44: 43-49.
4. Bernfeld P: Amylases, α and β. Method Enzym 1955, 1: 49-158.
5. Burrell MM: Starch: the need for improved quality or quantity - an overview. J Exp Bot 2003, 54: 451-456. 10.1093/jxb/erg049
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献