Kasprzak, M.M., et al., Correction: 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.

Kasprzak, Mirosław Marek; Lærke, Helle Nygaard; Larsen, Flemming Hofmann; Knudsen, Knud Erik Bach; Pedersen, Sven; Jørgensen, Anne Skov

doi:10.3390/ijms131217292

Open AccessCorrection

Kasprzak, M.M., et al., Correction: 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.

¹

Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark

²

Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

³

Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsværd, Denmark

^*

Author to whom correspondence should be addressed.

Int. J. Mol. Sci. 2012, 13(12), 17292-17293; https://doi.org/10.3390/ijms131217292

Submission received: 28 November 2012 / Revised: 6 December 2012 / Accepted: 17 December 2012 / Published: 18 December 2012

Download Versions Notes

The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS[1].

Section 3.1

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: https://www.mdpi.com/1422-0067/13/12/17292/s1.

Reference

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. [Google Scholar]

© 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/).

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MDPI and ACS Style

Kasprzak, M.M.; Lærke, H.N.; Larsen, F.H.; Knudsen, K.E.B.; Pedersen, S.; Jørgensen, A.S. Kasprzak, M.M., et al., Correction: 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. Int. J. Mol. Sci. 2012, 13, 17292-17293. https://doi.org/10.3390/ijms131217292

AMA Style

Kasprzak MM, Lærke HN, Larsen FH, Knudsen KEB, Pedersen S, Jørgensen AS. Kasprzak, M.M., et al., Correction: 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. International Journal of Molecular Sciences. 2012; 13(12):17292-17293. https://doi.org/10.3390/ijms131217292

Chicago/Turabian Style

Kasprzak, Mirosław Marek, Helle Nygaard Lærke, Flemming Hofmann Larsen, Knud Erik Bach Knudsen, Sven Pedersen, and Anne Skov Jørgensen. 2012. "Kasprzak, M.M., et al., Correction: 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." International Journal of Molecular Sciences 13, no. 12: 17292-17293. https://doi.org/10.3390/ijms131217292

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Kasprzak, M.M., et al., Correction: 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.

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