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Retrogradation of Amylose in Solutions of Enzymatically Liquefied Starch
Author(s) -
Boruch M.,
Pierzgalski T.
Publication year - 1979
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/star.19790310504
Subject(s) - retrogradation (starch) , starch , amylose , liquefaction , hydrolysis , chemistry , food science , chromatography , biochemistry , organic chemistry
The retrogradation of amylose in solutions of enzymatically liquefied starch was investigated. The retrogradation is a very undesirable phenomenon in the first stage of enzymic starch liquefaction. The occurrence of retrogradation depends on the degree of starch hydrolysis and on the manner of solution preparation. Even at relatively high DE‐values (20 – 30%) retrogradation could occur if the solution was obtained by liquefaction of starch at very low (below 5%) or at very high concentrations (more than 50%). In order to preclude the retrogradation it is necessary to liquefy the starch at an optimum concentration of 20–30% to reach a DE‐value of more than 25%.