EFFECTS OF DEHYDRATION AND STORAGE-CONDITIONS ON THE PANCREATIC ALPHA-AMYLASE SUSCEPTIBILITY OF VARIOUS STARCHES

被引：20

作者：

KAYISU, K

HOOD, LF

机构：

[1] Dept and Institute of Food Science, Cornell University, Ithaca, New York

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09127.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Corn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven‐, freeze‐ and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze‐ or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1728 / 1731

页数：4

共 19 条

[1] SCANNING ELECTRON MICROSCOPY OF WHEAT STARCH .4. DIGESTION OF LARGE GRANULES BY GLUCOAMYLASE OF FUNGAL (ASPERGILLUS-NIGER) ORIGIN [J].