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The effect of β-cyclodextrin (β-CD) on short-term retrogradation of rice starch was studied. Retrogradation of normal rice starch was reduced more by β-CD than by glycerol monostearate (GMS). β-CD reduced the rate of retrogradation of amylose and normal rice starch but not waxy rice starch. Differential scanning calorimetry (DSC) detected a potential amylose-β-CD complex formation. DSC data were analysed...
Enzyme activities of α-Gal from dormant and germinating coffee beans (Coffea arabica) were studied and compared to develop one new source of α-d-galactosidase (α-Gal). During the germination, enzyme activity showed a continuous improvement: it increased slowly within 25 days and then rapidly increased. At the beginning of the germination, enzyme activity was lower than that from dormant coffee beans...
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