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Enzymatic Hydrolysis of Amaranth Flour — Differential Scanning Calorimetry and Scanning Electron Microscopy Studies
Author(s) -
De La Rosa A. P. Barba,
ParedesLópez O.,
CárabezTrejo A.,
OrdoricaFalomir C.
Publication year - 1989
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.19890411106
Subject(s) - differential scanning calorimetry , amaranth , chemistry , scanning electron microscope , hydrolysis , enzymatic hydrolysis , enthalpy , starch , chromatography , carbohydrate , endotherm , food science , nuclear chemistry , biochemistry , materials science , physics , composite material , thermodynamics , quantum mechanics
High‐protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) were produced from raw flour in a single‐step process using a heat‐stable α‐amylase preparation. Protein content of flour increased from 15 to about 30 or 39% at liquefaction temperatures of 70 or 90°C, respectively, and 30 min hydrolysis time. CRF exhibited 14–22 DE. Enzymatic action at 70°C increased endotherm temperatures and gelatinization enthalpy of HPAF, in relation to gelatinized flour, as assessed by differential scanning calorimetry (DSC). Hydrolysis at 90°C did not affect significantly (P > 0.05) DSC peak temperature. It is suggested that these changes in DSC performance might result from differences in amount and type of low‐molecular weight carbohydrates and residual starch. Scanning electron microscopy (SEM) demonstrated that hydrolysis temperature changed substantially the structural appearance of flour particles. HPAF and CRF might find applications as dry milk extender and sweetener, respectively.