2010•Food Science and Technology InternationalRequires access
Effect of spontaneous fermentation on the molecular structure of corn starch
LI Li-te
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Abstract
The mean polymerization degree of amylose and amylopectin of the control and fermented corn starch was determined using gel filtration chromatogram,and then the fine structure characteristics of the amylopectin separated were analyzed.The results indicated that the mean polymerization degree of the amylose and amylopectin decreased,the mean chain length and the mean external chain length increased,and the mean number of chains and the chain density decreased after spontaneous fermentation.