- freely available
Int. J. Mol. Sci. 2012, 13(12), 17292-17293; doi:10.3390/ijms131217292
Published: 18 December 2012
The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS.
The gelatinization of samples for branching enzyme treatment was not processed by jet cooking at pH 6.1 and 140 °C with a holding time of 5–7 min, but by the adjustment of pH to 6.1 at room temperature, heated to 75 °C, adjusted to pH = 6.1, kept at 75 °C for 20 h, adjusted pH to 3.5, incubated at 93 °C for 30 min and finally adjusted pH to 5.5 at 93 °C.
Moreover, throughout the paper text and in Tables and Figures the term “jet cooked” should be replaced with “gelatinized”. The authors and publisher apologize for the inconvenience.
The corrected version can be accessed at: http://www.mdpi.com/1422-0067/13/12/17292/s1.
- Kasprzak, M.M.; Lærke, H.N.; Larsen, F.H.; Bach Knudsen, K.E.; Pedersen, S.; Jørgensen, A.S. Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion. Int. J. Mol. Sci 2012, 13, 929–942.
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).