SIMULTANEOUS DETERMINATION OF GLUCOSE, MALTOSE AND SUCROSE IN STARCH OF SIX VARIETIES OF CASSAVA

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dc.contributor.authorCinthia Carola Rojas
dc.contributor.authorBaboo M. Nair
dc.contributor.authorAdelina Herbas
dc.contributor.authorBjörn Bergenståhl
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T15:56:37Z
dc.date.available2026-03-22T15:56:37Z
dc.date.issued2006
dc.descriptionCitaciones: 2
dc.description.abstractAn enzymatic method has been developed to simultaneously determine glucose, maltose and sucrose in tubers The principle of the method is based on an enzymatic cleavage of these disaccharides and specific measurement the resulting glucose using an enzymatic procedure described by Holm (3). The study comprises two parts; the first one includes modifications of the pretreatment method to minimize errors due to ethanol used to precipitate polymeric material interfering with the activity of α-glucosidase and invertase. In the second part the usability of the method has been probed by employing it on six samples of cassava that come from Chapare-Bolivia.
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/55323
dc.language.isoen
dc.sourceLund University
dc.subjectMaltose
dc.subjectInvertase
dc.subjectSucrose
dc.subjectStarch
dc.subjectChemistry
dc.subjectEnzyme
dc.subjectAmylase
dc.subjectCarbohydrate
dc.subjectChromatography
dc.subjectBiochemistry
dc.titleSIMULTANEOUS DETERMINATION OF GLUCOSE, MALTOSE AND SUCROSE IN STARCH OF SIX VARIETIES OF CASSAVA
dc.typearticle

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