THE EFFECTS OF ENZYME HYDROLYSIS ON THE PROPERTIES OF POTATO, CASSAVA AND AMARANTH STARCHES

被引：15

作者：

GORINSTEIN, S ^{[1
]}

LII, CY ^{[1
]}

机构：

[1] ACAD SINICA,INST CHEM,TAIPEI 11529,TAIWAN

来源：

STARCH-STARKE | 1992年 / 44卷 / 12期

关键词：

D O I：

10.1002/star.19920441204

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

X-ray diffraction method and differential scanning calorimetry were used to study the effects of enzyme hydrolysis on physico-chemical properties of potato, cassava and amaranth starches. Various hydrolysis procedures and different sources of enzymes were employed. The highest percentage of hydrolysis was obtained using the bacterial thermostable alpha-amylase following by the saccharification with amyloglucosidase. Enzyme treatment showed decrease in the degree of crystallinity of all hydrolyzed starch samples of A-type crystals. B- and C-types were weakened upon enzymatic hydrolysis at 60-degrees-C and completely dissappeared at 100-degrees-C. The gelatinization endotherm decreased for samples with low degree of crystallization and disappeared in samples with amorphous stage.

引用

页码：461 / 466

页数：6

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