Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

Table 2

Physical-chemical parameters of native and fermented modified potato starches.

Starch samples	Amylose (%)	Amylopectin (%)	Residual reducing sugar (g/g of starch)	Protein (g/100 g of starch)	Moisture (%)
Native	24.99 ± 1.22	74.32 ± 2.54	0.69 ± 0.25	0.48 ± 0.05	10.22 ± 1.02
AM-0.05	13.09 ± 1.52	85.47 ± 1.27	1.44 ± 0.25	0.15 ± 0.09	10.23 ± 1.23
AM-0.1	17.83 ± 2.15	81.99 ± 2.68	0.78 ± 0.09	0.13 ± 0.02	9.78 ± 2.05
AM-0.5	14.80 ± 1.27	84.28 ± 1.89	0.92 ± 0.12	0.12 ± 0.03	10.63 ± 1.25
AM-1	13.00 ± .2.01	86.01 ± 0.98	0.99 ± 0.27	0.24 ± 0.59	12.46 ± 0.98
Bl-0.05	25.87 ± 1.25	72.90 ± 1.25	1.23 ± 0.09	0.44 ± 0.08	11.42 ± 1.23
Bl-0.1	27.70 ± 0.98	71.29 ± 0.98	0.99 ± 0.24	0.12 ± 0.05	9.40 ± 2.24
Bl-0.5	25.35 ± 1.27	73.44 ± 0.26	1.21 ± 0.35	0.19 ± 0.08	10.41 ± 1.02
Bl-1	18.99 ± 2.01	79.40 ± 2.01	1.61 ± 0.07	0.43 ± 0.03	9.92 ± 0.95