Research Article
Production and Catalytic Properties of Amylases from Lichtheimia ramosa and Thermoascus aurantiacus by Solid-State Fermentation
Figure 5
Enzymatic modifications of the corn starch molecule. (a) Quantification of dextrinizing activity using the iodometric method (reduction in the starch polymerization degree); (b) quantification of sugars and reducing ends using the DNS method; (c) quantification of glucose using the glucose/oxidase method (each data point was the average of two replicate determinations, and the error bars show the data ranges).
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