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BioMed Research International
Volume 2015 (2015), Article ID 145903, 9 pages
http://dx.doi.org/10.1155/2015/145903
Research Article

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

1Departamento de Química, Instituto Federal de Educação Ciência e Tecnologia de Goiás, 76400-000 Uruaçu, GO, Brazil
2Departamento de Bioquímica e Biologia Molecular, Laboratório de Química de Polímeros, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil
3Departamento de Ciências Fisiológicas, Laboratório de Fisiologia da Digestão, Universidade Federal de Goiás, Caixa Postal 131, 74001-970 Goiânia, GO, Brazil
4Laboratório de Biotecnologia, Unidade Universitária de Ciências Exatas e Tecnológicas, Universidade Estadual de Goiás, 75.132-903 Anápolis, GO, Brazil

Received 22 December 2014; Revised 21 March 2015; Accepted 22 March 2015

Academic Editor: Zheng Guo

Copyright © 2015 Maurício Cruz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Maurício Cruz, Kátia Fernandes, Cristine Cysneiros, Reginaldo Nassar, and Samantha Caramori, “Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend,” BioMed Research International, vol. 2015, Article ID 145903, 9 pages, 2015. doi:10.1155/2015/145903