Research Article
Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Table 1
Code of fermented modified starches.
| | Starches | Amylase activity (U/g starch) | Amylosubthilin (g/100 ml reaction mixture) | Amylase Bacillus licheniformis (ml/100 ml reaction mixture) |
| | AM-0.05 | 0.415 | 0.01 | — | | AM-0.1 | 0.83 | 0.0201 | — | | AM-0.05 | 4.15 | 0.1005 | — | | AM-1 | 8.3 | 0.201 | — | | Bl-0.05 | 0.415 | — | 0.05 | | Bl-0.1 | 0.83 | — | 0.1 | | Bl-0.5 | 4.15 | — | 0.5 | | Bl-1 | 8.3 | — | 1 |
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