The effect of retrogradation on enzyme susceptibility of sago starch

被引：57

作者：

Cui, R ^{[1
]}

Oates, CG ^{[1
]}

机构：

[1] NATL UNIV SINGAPORE, DEPT BIOCHEM, SINGAPORE 117548, SINGAPORE

来源：

CARBOHYDRATE POLYMERS | 1997年 / 32卷 / 01期

关键词：

D O I：

10.1016/S0144-8617(96)00105-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gelatinized sage starch was stored for different times and under different temperature conditions for the investigation of retrogradation. DSC was used to monitor the thermal properties of retrograded starch. Bioavailability of starch samples was determined by porcine pancreatic alpha-amylase at 37 degrees C. Amylose retrograded rapidly at 5 degrees C, whereas amylopectin recrystallization was enhanced by sequential storage at 5 degrees C followed by 30 degrees C. Increased extent of retrogradation (high melting enthalpy values and melting temperature) caused reduced enzyme susceptibility of sage starch and sage products at 37 degrees C. (C) 1997 Elsevier Science Ltd.

引用

页码：65 / 72

页数：8

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