Amylolysis of eight different starches with four different species of alpha-amylase

Abstract

I would like to thank Dan Falconer for always being a good sport to bounce ideas off of.Rupendrea Mukerjea was a great laboratory supervisor who was very knowledgeable. I would like to thank Dr. John Robyt for taking me on in his lab. I am grateful for Richard Honzatko for taking me under his supervision when health issues resulted in the lab disintegrating. I am indebted to the Iowa State Chemistry Department and Dr. Jesudoss Kingston for hiring me and promoting me so I would have a job, but one that did not involve freshman my second semester teaching. And lastly, I would like to thank the "Honorable" Representative Larry Sheets for being a thorn in my side for the last 24 years.

Different Reactivity of Raw Starch from Diverse Potato Genotypes

“…It has been shown that environmental conditions, particularly temperature, have a significant impact on starch granules’ crystallinity, and subsequently on digestion, starch granule dimensions, and amylopectin structure, via deactivation of some enzymes [ 15 ]. Interspecies difference of starch properties are well known and often are taken into account in the nutrition industry [ 13 , 16 ]. As for intraspecies differences, they are less studied.…”