[en] Starches isolated from white and pigmented sorghum (Sorghum bicolor (L.) Moench) were used to determine enzymatic activity of starch hydrolysis by fungal (Aspergillus Oryzae) and bacterial (Bacillus Subtilis) α-amylase and oligosaccharides profiles of hydrolysate was determinate in same conditions by High Performance Exchange Anion Chromatography with Pulsed Amperometric Detection (HPEAC-PAD). Pure starches from potato, amylose and amylopectin were used for comparison. Oligosaccharide compositions ranging from glucose (DP1) to maloheptaose (DP7) as well as the significantly effect of α-amylase source and starch structure were determined.
Disciplines :
Food science
Author, co-author :
Boudries, Nadia; 2High School of Teachers Training, Laboratory of Bioactive Products and Biomass Valorization Research, Department of Chemistry
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Belhaneche-Bensemra, Naima; Polytechnic School of Algiers Department of Environmental Engineering, Algiers Algeria.
Nadjemi, Boukebeur; 2High School of Teachers Training, Laboratory of Bioactive Products and Biomass Valorization Research, Department of Chemistry
Language :
English
Title :
HPAEC-PAD profiles of maltooligosaccharide produced by hydrolysis of sorghum starches using amylases from various sources
Publication date :
July 2015
Journal title :
International Journal of Biotechnology and Food Science
