Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Table 1

Enzymes employed in the experiment^a.

Enzyme	Main activity	Source	The optimal condition of the main activity
			pH	Temperature (°C)
Viscozyme L	Cellulase, hemicellulase, pectinase, arabanase, β-glucanase, and xylanase	Aspergillus niger	3.3–5.5	25–55
Pectinex Ultra SP-L	Pectinase and hemicellulase	Aspergillus aculeatus	3.5–6.0	30–50
Rapidase PAC	Pectinase and cellulase	Aspergillus niger	4.0–5.0	10–55

^aInformation obtained from manufacturer’s product sheets.