Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend

Figure 2

Photographs and scanning electron microscopy (SEM) of pectin/PVA/amylase films. (a) Pectin/PVA/amylase film; ((b)–(f)) SEM pectin/PVA/amylase film produced with 0.25%, 0.5%, 0.75%, 1.00%, and 1.25% glutaraldehyde, respectively.

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