Defatting improves the hydrolysis of granular starch using a mixture of fungal amylolytic enzymes
2013
Uthumporn, U. | Karim, A.A. | Fazilah, A.
Native and defatted starches (corn, wheat and rice) were hydrolyzed in the granular state (35°C) for 24h using a mixture of fungal α-amylase and glucoamylase. Changes in the morphology and properties of starch granules indicated that the defatting treatment affected the granular structure of the starch. The DE value for non-defatted granular starch was 53% for corn, 28% for wheat, and 7% for rice. The presence of distinct pores and cavities in corn could account for its high degree of hydrolysis while in wheat starch; pores exist on certain parts of the granule surface. When lipids were removed, the DE value significantly increased for corn showed (62%), wheat (41%), and rice (28%). Defatted starches exhibited lower swelling than non defatted starches, contributed to their greater susceptibility to enzymatic hydrolysis. The results showed that hydrolysis of these starches in the granular state could be increased by defatting the starch.
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