Scholars Research Library

Scholars Research Library

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Annals of Biological Research


Study on enzymatic hydrolysis of sal (Shorearobusta) starch to dextrin

Author(s): Sayari Majumdar, Dipak K. Bhattacharyya and Jayati Bhowal

Food starch processing technology has been acquiring much importance in making value-added food products by appropriate transformation reaction of starch molecules. The present study has been conducted on enzymatic transformation ofstarch isolated from Sal DOC with commercial thermostable α-amylase enzyme to form dextrin. The enzymatic process was carried out at 85°C at pH 6.8 for the production of dextrin with α-amylase. The final product i.e. dextrin was 8.13% when measured with 0.05N iodine solution at 620nm