2008•Liaoning Chemical IndustryRequires access

Study on Degradation of Corn Starch with α-amylase

Li An

Abstract

In the paper,the microstructure and property of modified starch on different conditions were studied when corn starch ware degraded under α-amylase.The results showed that no new functional group formed and the molecular structure of starch did not change in the biodegradation.The viscosity decreased to 28.65% when the temperature is 70 ℃,pH=4 with a dosage of α-amylase only 0.2 g.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Starch, Biodegradation, Amylase, Degradation (telecommunications), Chemistry, Microstructure, Food science, Viscosity