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Components of the Porous Maize Starch Granule Prepared by Amylase Treatment
Author(s) -
Yamada Tetsuya,
Hisamatsu Makoto,
Teranishi Katsunori,
Katsuro Kimiaki,
Hasegawa Nobuyu,
Hayashi Mitsugu
Publication year - 1995
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.19950470907
Subject(s) - starch , amylase , amylose , granule (geology) , maize starch , amorphous solid , materials science , diffraction , porosity , chemistry , food science , chemical engineering , crystallography , biochemistry , composite material , enzyme , optics , physics , engineering
Porous starch granules were prepared from normal and waxy maize starch with amylase (from Aspergillus sp.) treatment, but we failed to make it from amylostarch under the same condition. The porous normal starch samples of some digestive stage were analyzed to X‐ray diffraction, DSC and GPC after debranching process. The X‐ray diffraction patterns were changed following with proceed of digestion, but the values obtained from DSC and GPC were not changed. These observations suggest that crystal region may be more sensitive to the amylase than amorphous one, and amylose may be homogeneously distributed in the both regions.