Porosity of starch granules and their susceptibility to the action of bacterial apha-amylase
2000
Fortuna, T. | Juszczak, L. (Akademia Rolnicza, Krakow (Poland). Zaklad Analizy i Oceny Jakosci Zywnosci) | Kujawski, M. (Akademia Rolnicza, Krakow (Poland). Katedra Biotechnologii Zywnosci) | Palasinski, M. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow)
Potato starch segregated into fractions of big- and medium-size granules and wheat, corn and oat starches were subjected to enzymatic hydrolysis by bacterial alpha-amylase preparation. In the native starches and the obtained preparations measurements of the specific surface area of granules and the volume and average diameter of mesopores were performed. Among all the starches under study, oat starch was found to be the most susceptible to the action of amylase. It also had the largest specific surface area of granules and the greatest volume of mesopores both before and after modification. Potato starch and its fractions were the most resistant to the action of amylase
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