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In the present work the effect of the enzymatic treatment at 16 and 20 h on the morphological, physicochemical and structural characteristics of corn starch, and the protective effect of this on microcapsules of ascorbic acid was studied. Enzymatic hydrolysis was carried out with the enzymes α-amylase and amyloglucosidase. The amylose content increased with the hydrolysis time, observing numerous perforations, decreasing the size of the granule. The thermal properties show lower values of ΔH and the increase in the gelatinization temperatures in the hydrolysed starches. Each starch was modified enzymatically (16 and 20 h) in a mixture with gum arabic were used to encapsulate ascorbic acid. The morphological characteristics of the microcapsules were evaluated and the encapsulation capacity was studied. Presenting larger the microcapsules formed with hydrolyzed starch at 16 h, on those of small tree and gum arabic (controls).. Palabras clave: Vitamina C, almidón hidrolizado enzimáticamente, microcápsulas, propiedades térmicas.

Modificacion enzimatica de almidon de maiz y sus efectos en la viabilidad de la vitamina c