EFFECT OF THE HEAT-MOISTURE TREATMENT ON THE ENZYMATIC SUSCEPTIBILITY OF CORN STARCH GRANULES

被引：82

作者：

FRANCO, CML ^{[1
]}

CIACCO, CF ^{[1
]}

TAVARES, DQ ^{[1
]}

机构：

[1] UNIV ESTADUAL CAMPINAS,FAC ENGN ALIMENTOS,BR-13081000 CAMPINAS,SP,BRAZIL

来源：

STARCH-STARKE | 1995年 / 47卷 / 06期

关键词：

D O I：

10.1002/star.19950470607

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Normal and waxy corn starches were isolated, adjusted to different levels of moisture and heated at 100 degrees C for 16h. The heat treated starches were hydrolysed with alpha-amylase and amyloglucosidase. The starch samples were studied by determining their water-binding capacity, pasting properties, X-ray diffraction and by optical and scanning electron microscopy. The results showed that the heat-moisture treatment produced an increase in the degree of crystallinity of normal and waxy corn starches at the level of 18% moisture. This result, in conjunction with a significant decrease in the enzymatic susceptibility, suggested a rearrangement of the starch molecules with strengthening of the linkages within the granules. On the other hand, the heat-moisture treatment caused a rupture with further rearrangment of linkages within the grannies for normal and waxy corn starches adjusted to the 27% moisture level. This produced a certain degree of starch degradation increasing the accessible regions of the granule to amylolysis.

引用

页码：223 / 228

页数：6

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