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Podjęto badania nad kontrolowaną hydrolizą skrobi ziemniaczanej w celu wytworzenia maltodekstryn o równoważniku glukozowym DE = 3-12. Do procesu hydrolizy stosowano skrobię ziemniaczaną autoklawowaną i ekstrudowaną oraz a-amylazy bakteryjne (Termamyl S i BAN 480L) i pleśniowe (Fungamyl 800L). Wyznaczono czas reakcji pozwalający na uzyskanie maltodekstryn o DE: 3, 5, 8 i 12. Stwierdzono, że skład oligosacharydów...
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