2013•Science and Technology of Food IndustryRequires access
Waxy corn starch hydrolysis by β-amylase and properties of the dextrin
HE Xiao-wei
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Abstract
Using waxy corn starch as material,β-limit dextrin was prepared,and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied.Part of maltose was separated by membrance.The solubility,freeze-thaw stability,water holding capacity and apparent viscosity of the separated products was investigated.Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis,and became stable after 24h of hydolysis.As the degree of hydrolysis increasing,the solubility of dextrin increased,and freeze-thaw stability,water holding capacity and apparent viscosity decreased.The product showed pseudoplastic fluid .After membrane separation,the water holding capacity,freeze thaw stability and apparent viscosity of the dextrin increased.