Effects of enzymatic treatments on different crystal types of starch

• DOI: 10.1016/j.focha.2023.100334
• Publication Date: 2023-06-07T17:31:05Z
• Authors: Yuanyuan Zhao; Yunbo Sun; Zhiyun Meng; Jinnan Guo; Guanqun Peng; Wenzhong Sun; Xiaoxia Zhu; Ruolan Gu; Zhuona Wu; Hui Gan; Guifang Dou; Yiguang Jin; Shuchen Liu
• Keywords: Potato starch; Modified starch

Porous starch is a denatured product with high porosity, large specific surface area, and strong adsorption. It widely used in medicine, food, chemical industries. Native includes types A, B, C. In this study, the various materials, including potato kudzu starch, were to prepare different crystal of porous α-amylase glucoamylase. The structural characteristics measured using Fourier-transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, differential calorimetry. results showed that corn, potato, starches typically C types, respectively. Compared native three treated Glucoamylase cause varying degrees destruction starch. Moreover, investigating reaction factors which are expected affect water adsorption capacity studied systematically, mass ratio glucoamylase (m α-amylase/m glucoamylase), total amount enzymes enzyme/m St), enzymatic temperature, time. suggested A-type has higher enzymolysis efficiency than other can be produce ideal cavity pore-size granules potential applications many fields.