Artículos de revistas
EFFECT OF THE HEAT-MOISTURE TREATMENT ON THE ENZYMATIC SUSCEPTIBILITY OF CORN STARCH GRANULES
Registro en:
Starch-starke. Vch Publishers Inc, v. 47, n. 6, n. 223, n. 228, 1995.
0038-9056
WOS:A1995RF65400006
10.1002/star.19950470607
Autor
FRANCO, CML
CIACCO, CF
TAVARES, DQ
Institución
Resumen
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. 47 6 223 228