2009•Food Science and Technology InternationalRequires access
Study of enzymolysis characters of B-type microcrystal starch
WU Shi-bo
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Abstract
Potato starch, acid-hydrolyzed starch and B-type microcrystal starch are hydrolyzed under a certain condition respectively. The result shows that due to minor granule and defects of crystal structure, B-type microcrystal starch is more available to α-amylase than potato starch and acid-hydrolyzed starch, and acid-hydrolyzed starch is more available to α-amylase than potato, more over, length of chains has some influences on it.