Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins.

摘要: Abstract Eight commercial starches, including common corn, waxy wheat, tapioca, potato, Hylon V, VII, and mung bean starch, were annealed by a multiple-step process, their gelatinization characteristics determined. Annealed starches had higher temperatures, reduced ranges, increased enthalpies than native starches. The with the highest subjected to acid hydrolysis 15.3% H 2 SO 4 , Naegeli dextrins prepared after 10 days’ hydrolysis. Annealing susceptibility of in first (rapid) second (slow) phases potato starch showing greatest high amylose least changes. Starches larger shift onset temperature also displayed greater percent increase was proposed result from defective porous structures that resulted annealing. Although annealing perfected crystalline structure, it produced void space, which led possible granule defects. molecular size distribution chain length analyzed. reorganization molecule during occurred mainly within lamellae. Imperfect double helices lamellae improved annealing, branch linkages at imperfect became protected structure. Therefore, more long chains observed