Thermal behaviour of corn starch granules under action of fungal alpha-amylase

dc.contributorUnicenP
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Ponta Grossa (UEPG)
dc.date.accessioned2014-05-20T15:31:03Z
dc.date.accessioned2022-10-05T17:02:39Z
dc.date.available2014-05-20T15:31:03Z
dc.date.available2022-10-05T17:02:39Z
dc.date.created2014-05-20T15:31:03Z
dc.date.issued2008-08-01
dc.identifierJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 93, n. 2, p. 445-449, 2008.
dc.identifier1388-6150
dc.identifierhttp://hdl.handle.net/11449/40290
dc.identifier10.1007/s10973-006-8273-z
dc.identifierWOS:000258500000016
dc.identifier8460531302083773
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3911292
dc.description.abstractCorn starch, partially hydrolyzed by fungal alpha-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.
dc.languageeng
dc.publisherSpringer
dc.relationJournal of Thermal Analysis and Calorimetry
dc.relation2.209
dc.relation0,587
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectenzyme
dc.subjecthydrolysis
dc.subjectstarch
dc.subjectthermal analysis
dc.titleThermal behaviour of corn starch granules under action of fungal alpha-amylase
dc.typeArtigo


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