Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

Abstract The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam flour by Candida homilentoma strains. A 2-factor-5-level CCRD was used to evaluate the effect of pH and temperature on the hydrolysis process. For the S-47 strain, pH an...

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Bibliographic Details
Main Author: COELHO,ANA LETÍCIA S. (author)
Other Authors: ARRAES,AGELLES A. (author), ABREU-LIMA,THIAGO LUCAS DE (author), CARREIRO,SOLANGE CRISTINA (author)
Format: article
Language:eng
Published: 2020
Subjects:
amylases
Candida homilentoma
reducing sugar
statistical design
starch
sweet potato flour
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000300715
Country:Brazil
Oai:oai:scielo:S0001-37652020000300715

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000300715

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