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Visual Observation of Hydrolyzed Potato Starch Granules by α‐Amylase with Confocal Laser Scanning Microscopy
Author(s) -
Apinan Soottitantawat,
Yujiro Ikuta,
Hidefumi Yoshii,
Takeshi Furuta,
Myllärinen Päivi,
Forssell Pirkko,
Poutanen Kaisa
Publication year - 2007
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.200700630
Subject(s) - scanning electron microscope , starch , hydrolysis , amylase , chemistry , confocal laser scanning microscopy , potato starch , confocal , laser microscopy , materials science , microscopy , chemical engineering , chromatography , food science , biochemistry , biophysics , composite material , optics , enzyme , biology , physics , engineering
Abstract Porous starch was produced by digestion of freeze‐dried potato starch with α‐amylase from Bacillus sp. The surface structure of the granules became perforated and in the interior of the granules a capsule‐like cavity was formed, i.e. the hydrolyzed starch can be used as an encapsulant. The structure change of the granules was observed with confocal laser scanning microscopy and scanning electron microscopy. The degree of starch hydrolysis could be correlated with the Avrami equation. The activation energy of starch hydrolysis by α‐amylase was 83 kJ/mol.