Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches
文献类型: 外文期刊
第一作者: Mu, Tai-Hua
作者: Mu, Tai-Hua;Abegunde, Oluwaseyi K.;Sun, Hong-Nan;Deng, Fu-Ming;Zhang, Miao
作者机构:
关键词: alpha-Amylase;Cassava starch;Heat treatment;Hydrolysis;Sweet potato starch
期刊名称:STARCH-STARKE ( 影响因子:2.741; 五年影响因子:3.112 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The effect of heat treatment below gelatinization temperature on the susceptibility of sweet potato Ret and cassava granular starches towards bacterial a-amylase hydrolysis was investigated. Granular starches treated at 60C showed significantly higherdegree of hydrolysis compared to those ' treated at 45°C, which were 17 and 32% for sweet potato and cassava starches, respectively. SEM showed a smooth granule surface for the native starches. Hydrolyzed heat treated starches at 60°C showed rougher surface and more porous granules compared to those treated at 45°C. The native and hydrolyzed heat treated starches showed no significant difference in their average granule size. Swelling power and syneresis of the starches decreased after hydrolysis. FTIR showed extensive degradation of the starches amorphous structure in hydrolyzed heat treated starches. Native and hydrolyzed heat treated cassava and sweet potato starches showed an A-type XRD pattern with strong peaks at 2theta = 15° and 23° and adual peak at 17" and 18". The hydrolyzed heat treated starches showed sharper peaks suggesting that hydrolysis occurred on the amorphous domains. In all, starches treated at 60°C showed higher degree of hydrolysis compared to those treated at 45°C withboth exhibiting modified physicochemical characteristics.
分类号: TS21
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