Premium
Inner Structure of Potato Starch Granules
Author(s) -
Tamaki Shinji,
Teranishi Katsunori,
Hisamatsu Makoto,
Yamada Tetsuya
Publication year - 1997
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.19970491002
Subject(s) - amylopectin , amylose , granule (geology) , starch , chemistry , amylase , food science , chromatography , materials science , biochemistry , composite material , enzyme
A combination treatment (dry‐heat and glucoamylase) was applied on potato starch granules. Many inner granules in the granules after the treatments were observed by SEM. The inner granule located near edge of ellipsoid of granule was partially degraded X‐ray diffraction pattern of starch granules did not change before and after the treatments in spite of over 50% loss by amylase digestion. GPC and iodine reaction of the sample showed the treatments brought about fairly large degradation of both amylopectin and amylose components, but GPC of debranched sample after the combination treatments showed amylose was thoroughly degraded while peaks pattern of amylopectin did not change. Small size granules were more susceptible than large size granules by the treatments.