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Raw‐Starch Degrading Amylase(s) Affect Enzyme‐resistant Starch
Author(s) -
GRUCHALA L.,
POMERANZ Y.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06876.x
Subject(s) - starch , amylose , amylase , food science , chemistry , enzyme , degradation (telecommunications) , resistant starch , solubilization , enthalpy , biochemistry , telecommunications , computer science , physics , quantum mechanics
Enzyme‐resistant starch (RS) was degraded, in part, by amylase(s) that act on raw starch. The degradation (solubilization) was accompanied by changes in several characteristics (peak temperature and enthalpy) and, probably, by the presence of a lipid‐amylose complex. The degradation resulted in a significant reduction in one of the two main contiguous peaks of RS around 155°C.