2007•Science and Technology of Cereals,oils and FoodsRequires access
The effect of enzymic hydrolyzation on the structure of potato starch
Yu Jiugao
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Abstract
The particle potato starch was hydrolyzed by α-amylase,and the reducing sugar content in solution of hydrolysis was detected.The hydrolyzed potato starch was analyzed by SEM,X-ray diffraction and TG.The results showed that: The product yield of hydrolyzed potato starch was in inverse proportion to the concentration of α-amylase and reaction time.The reducing sugar content in solution was in direct proportion to the reaction time;The particle potato starch was hard for hydrolysis by α-amylase.The crystallinity of potato starch can not be increased by hydrolysis.The surface of potato starch was corroded by α-amylase.The thermodynamic stability of the product decreased with the hydrolysis time increasing.