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Effect of composition and structure of native starch granules on their susceptibility to hydrolysis by amylase enzymes
Author(s) -
Qi Xin,
Tester Richard F.
Publication year - 2016
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.201600063
Subject(s) - hydrolysis , starch , amylose , amylase , granule (geology) , composition (language) , chemistry , food science , enzyme , enzymatic hydrolysis , biochemistry , chemical engineering , materials science , linguistics , philosophy , composite material , engineering
The composition (especially amylose, lipid and phosphorylation) and structure (semi‐crystalline nature) of native starch granules does in part control the extent and rate of hydrolysis by amylases. This mini‐review considers composition in this respect and follows a previous article directed towards how granule size impacts on hydrolysis. The final mini‐review (to follow this article) considers how heat‐moisture treatments impact further on starch hydrolysis.