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|Type:||Artigo de periódico|
|Title:||EFFECT OF THE HEAT-MOISTURE TREATMENT ON THE ENZYMATIC SUSCEPTIBILITY OF CORN STARCH GRANULES|
|Abstract:||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.|
|Editor:||Vch Publishers Inc|
|Citation:||Starch-starke. Vch Publishers Inc, v. 47, n. 6, n. 223, n. 228, 1995.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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