Research Article
Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend
Table 3
Activity of α-amylase (U) in pectin/PVA/amylase materials as function of incubation period. Values are M ± SD from triplicates.
| | Time (h) | Grids | | 0.25% | 0.50% | 0.75% | 1.0% | 1.25% |
| | 2 | 13.50 (±1.4) | 14.4 (±0.21) | 11.6 (±0.503) | 13.9 (±0.57) | 14.28 (±0.24) | | 4 | 3.20 (±0.16) | 1.83 (±0.24) | 2.670 (±0.022) | 2.66 (±0.393) | 1.80 (±0.187) | | 6 | 0.28 (±0.03) | 0.194 (±0.03) | 0.247 (±0.048) | 0.40 (±0.002) | 0.24 (±0.02) | | 8 | 0.24 (±0.05) | 0.14 (±0.023) | 0.072 (±0.002) | 0.06 (±0.001) | — | | 10 | 0.24 (±0.02) | 0.10 (±0.013) | — | — | — | | 12 | 0.22 (±0.002) | — | — | — | — | | 14 | 0.16 (±0.01) | — | — | — | — | | 16 | 0.09 (±0.01) | — | — | — | — | | 18 | 0.13 (±0.02) | — | — | — | — | | 20 | 0.13 (±0.02) | — | — | — | — | | 22 | 0.10 (±0.04) | — | — | — | — | | 24 | 0.07 (±0.01) | — | — | — | — |
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