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Studies on the Susceptibility of Granular Cassava and Corn Starches to Enzymatic Attack. Part 2: Study of the Granular Structure of Starch
Author(s) -
Franco Célia M. L.,
Ciacco C. F.,
Tavares Débora Q.
Publication year - 1988
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.19880400108
Subject(s) - granule (geology) , corrosion , enzymatic hydrolysis , scanning electron microscope , corn starch , starch , hydrolysis , enzyme , chemistry , materials science , amorphous solid , chemical engineering , food science , metallurgy , composite material , biochemistry , organic chemistry , engineering
The starch granules remaining after enzymatic hydrolysis were analyzed. Enzymatic corrosion efficiency was related to granule diameter. The intrinsic viscosity of enzymatically treated cassava and corn starches was gradually lowered by hydrolysis. X‐ray analysis and observation under a polarizing microscope suggested that enzymatic corrosion must occur in amorphous areas of the granules. Scanning electron microscopy showed that, for cassava granules, enzymatic corrosion occured mainly at the surface. Corn starch granules displayed considerable surface corrosion, as well as deep radial corrosion channels.