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Title: Amylolysis of potato starch
Author: Alvani, Kamran
ISNI:       0000 0001 3418 6630
Awarding Body: Glasgow Caledonian University
Current Institution: Glasgow Caledonian University
Date of Award: 2009
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Hydrolysis of native starch by α-amylase is a complicated process which is highly affected by compositional and architectural properties of starch granules that affect accessibility of enzymes to the interior of the granule. In view of the paucity of knowledge in this area regarding the control of amylolysis, the following study was undertaken using different potato starches (grown under the same conditions). The focus was to understand how cultivar specific variation regulated hydrolysis with a-amylase. The composition of the starches was determined using classical chemistry techniques while structural aspects were determined by specific physical techniques including differential scanning calorimetry (DSC), particle sizing (Coulter conter), high performance size exclusion chromatography (HPSEC) and nuclear magnetic resonance (NMR). Different amylase enzymes were employed (fungal and pancreatic) and possible inhibition of activity of the enzymes was studied.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available