Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch
作者： Li Dehai , Ma Ying
DOI: 10.5897/AJB10.2082
关键词: Differential scanning calorimetry 、 Chemical engineering 、 Amylopectin 、 Adhesive 、 Chemistry 、 Isoamylase 、 Amylose 、 Enzymatic hydrolysis 、 Biochemistry 、 Biomaterial 、 Starch
摘要: Corn starch has been widely used in biomaterial industry as one of the raw materials. The properties such annealing and different ratio amylose amylopectin limit its application production. These play a vital role establishing relationships between other starches structures functions. Normal corn were treated with isoamylase for hours gelatinization phenomena was observed differential scanning calorimetry (DSC). parameters fracturability, cohesiveness, springiness adhesive force all detected by textural profiles analysis. After treatment isoamylase, content chains increased, hardness enhanced, while cohesiveness presented an opposite trend. It that led to changes physicochemical properties. Key words : starch, crystal structure, thermal properties,
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