Premium
The Effect of Heating at Subgelatinization Temperatures on Enzymatic Digestibility of Corn Starch
Author(s) -
Piacquadio Piera,
De Stefano Giovanni,
Sciancalepore Vito
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200010)52:10<345::aid-star345>3.0.co;2-y
Subject(s) - starch , corn starch , food science , chemistry , moisture , wet milling , agronomy , biology , organic chemistry
Abstract The effect of heating at 50 and 55 °C on enzymatic digestibility of corn starch was investigated using flours from two corn hybrids ( Furio and CMS 8806 ) prepared by dry‐ and wet‐milling processes. Results obtained show that the enzyme‐digestible starch percentage, in all cases, increases with heating time due to changes in the internal structure of the starch granules. The flours from dry milling have an enzymedigestible starch percentage higher than that observed in wet milled flours with high moisture content.