Debranching and crystallization of waxy maize starch in relation to enzyme digestibility - ScienceDirect
摘要：
Molecular and crystal structures as well as morphology during debranching and crystallization of waxy maize starch at a high solid content (25%, w/w) were investigated, and the results were related to the digestibility of debranched products. The starch was cooked at 115–120°C for 10min, cooled to 50°C and debranched by isoamylase. After 1h of debranching, wormlike objects with 5–10nm width and ca. 30nm length were observed by transmission electron microscopy. Further release of linear chains and crystallization led to assembly of semi-crystalline structures in the form of nano-particles and subsequent growth of nano-particles into large aggregates. After 24h at 50°C, a debranched starch product with an A-type X-ray diffraction pattern, a high melting temperature (90–140°C), and high resistant starch content (71.4%) was obtained. Small-angle X-ray scattering results indicated that all debranched products were surface fractal in a dry state (4% moisture) but had a mass fractal structure when hydrated (e.g. 45% moisture).
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DOI：
10.1016/j.carbpol.2010.02.036
被引量：
年份：
2010
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