The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch
作者： Xiaohong Lan , Shichao Xie , Fan Xie , Xing Liu , Jinhong Wu
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摘要: The effect of thermal and enzymatic degradation on the physicochemical properties in vitro digestibility canna starch was investigated. Microscopic observation reveals that pores approximately 1 µm diameter were obvious surface enzymatically degraded (EDCS), formation cavum found center granules. Physicochemical show a transformation from soluble to insoluble amylose observed (TDCS), sharp increase water solubility index (WSI) EDCS. highest content resistant (RS) (40.05%) EDCS-3, which evidenced by reappearance EDCS-5. As whole, simultaneously perfected crystalline structure facilitated process gelatinization. Enzymatic degradation, other hand, is net result pure therefore resulted much more complex pattern.
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