α-Amylase catalyzed Degradation of Non-crystal Granular Corn Starch

Using SEM and microscope, the granule structure and enzymatic degradation process of non-crystal granule corn starch were investigated. Holes with different size, depth and location were formed in the non-crystalline process because of the expansion in a way ofburst open, which greatly accelerated the enzymatic degradation of the starch granules. As the native starch granules possessed the compact crystal structure without holes on the granule surface, its enzymatic degradation was mush lower than that of non-crystal granule corn starch. Besides, the reaction conditions of α-amylase degradation of non-crystal granule corn starch in normal temperature was studied.