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Hydrolizę skrobi ziemniaczanej przeprowadzono przy użyciu sześciu preparatów amylolitycznych pochodzenia bakteryjnego typu Gamalpha (Gamma Chemie, Niemcy). Do hydrolizy stosowano skrobię skleikowaną w autoklawie oraz skrobię poddaną esktruzji. W wyniku depolimeryzacji skrobi uzyskano różne maltodekstryny o DE 3-12. Produkty te zostały scharakteryzowane pod względem składu chemicznego oligosacharydów...
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