Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules

Detalhes bibliográficos
Autor(a) principal: Franco, Célia M. L. [UNESP]
Data de Publicação: 1995
Outros Autores: Ciacco, César F., Tavares, Débora Q.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/star.19950470607
http://hdl.handle.net/11449/228213
Resumo: Normal and waxy corn starches were isolated, adjusted to different levels of moisture and heated at 100°C for 16h. The heat treated starches were hydrolysed with α‐amylase and amyloglucosidase. The starch samples were studied by determining their water‐binding capacity, pasting properties, X‐ray diffraction and by optical and scanning electron microscopy. The results showed that the heat‐moisture treatment produced an increase in the degree of crystallinity of normal and waxy corn starches at the level of 18% moisture. This result, in conjunction with a significant decrease in the enzymatic susceptibility, suggested a rearrangement of the starch molecules with strengthening of the linkages within the granules. On the other hand, the heat‐moisture treatment caused a rupture with further rearrangment of linkages within the granules for normal and waxy corn starches adjusted to the 27% moisture level. This produced a certain degree of starch degradation increasing the accessible regions of the granule to amylolysis. Copyright © 1995 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
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spelling Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch GranulesNormal and waxy corn starches were isolated, adjusted to different levels of moisture and heated at 100°C for 16h. The heat treated starches were hydrolysed with α‐amylase and amyloglucosidase. The starch samples were studied by determining their water‐binding capacity, pasting properties, X‐ray diffraction and by optical and scanning electron microscopy. The results showed that the heat‐moisture treatment produced an increase in the degree of crystallinity of normal and waxy corn starches at the level of 18% moisture. This result, in conjunction with a significant decrease in the enzymatic susceptibility, suggested a rearrangement of the starch molecules with strengthening of the linkages within the granules. On the other hand, the heat‐moisture treatment caused a rupture with further rearrangment of linkages within the granules for normal and waxy corn starches adjusted to the 27% moisture level. This produced a certain degree of starch degradation increasing the accessible regions of the granule to amylolysis. Copyright © 1995 WILEY‐VCH Verlag GmbH & Co. KGaA, WeinheimDepartmento de Engenharia e Tecnlogia de Alimentos UNESP, Caixa Postal 136, Säo José Do Rio Preto, São Paulo, 15054‐000Faculdade de Engenharia de Alimentos UNICAMP, Campinas, Sso Paulo, 13081-000Departmento de Engenharia e Tecnlogia de Alimentos UNESP, Caixa Postal 136, Säo José Do Rio Preto, São Paulo, 15054‐000Universidade Estadual Paulista (UNESP)Universidade Estadual de Campinas (UNICAMP)Franco, Célia M. L. [UNESP]Ciacco, César F.Tavares, Débora Q.2022-04-29T07:51:59Z2022-04-29T07:51:59Z1995-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article223-228http://dx.doi.org/10.1002/star.19950470607Starch ‐ Stärke, v. 47, n. 6, p. 223-228, 1995.1521-379X0038-9056http://hdl.handle.net/11449/22821310.1002/star.199504706072-s2.0-84989096290Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengStarch ‐ Stärkeinfo:eu-repo/semantics/openAccess2022-04-29T07:51:59Zoai:repositorio.unesp.br:11449/228213Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:06:00.670393Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
title Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
spellingShingle Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
Franco, Célia M. L. [UNESP]
title_short Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
title_full Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
title_fullStr Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
title_full_unstemmed Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
title_sort Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules
author Franco, Célia M. L. [UNESP]
author_facet Franco, Célia M. L. [UNESP]
Ciacco, César F.
Tavares, Débora Q.
author_role author
author2 Ciacco, César F.
Tavares, Débora Q.
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Universidade Estadual de Campinas (UNICAMP)
dc.contributor.author.fl_str_mv Franco, Célia M. L. [UNESP]
Ciacco, César F.
Tavares, Débora Q.
description Normal and waxy corn starches were isolated, adjusted to different levels of moisture and heated at 100°C for 16h. The heat treated starches were hydrolysed with α‐amylase and amyloglucosidase. The starch samples were studied by determining their water‐binding capacity, pasting properties, X‐ray diffraction and by optical and scanning electron microscopy. The results showed that the heat‐moisture treatment produced an increase in the degree of crystallinity of normal and waxy corn starches at the level of 18% moisture. This result, in conjunction with a significant decrease in the enzymatic susceptibility, suggested a rearrangement of the starch molecules with strengthening of the linkages within the granules. On the other hand, the heat‐moisture treatment caused a rupture with further rearrangment of linkages within the granules for normal and waxy corn starches adjusted to the 27% moisture level. This produced a certain degree of starch degradation increasing the accessible regions of the granule to amylolysis. Copyright © 1995 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
publishDate 1995
dc.date.none.fl_str_mv 1995-01-01
2022-04-29T07:51:59Z
2022-04-29T07:51:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/star.19950470607
Starch ‐ Stärke, v. 47, n. 6, p. 223-228, 1995.
1521-379X
0038-9056
http://hdl.handle.net/11449/228213
10.1002/star.19950470607
2-s2.0-84989096290
url http://dx.doi.org/10.1002/star.19950470607
http://hdl.handle.net/11449/228213
identifier_str_mv Starch ‐ Stärke, v. 47, n. 6, p. 223-228, 1995.
1521-379X
0038-9056
10.1002/star.19950470607
2-s2.0-84989096290
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Starch ‐ Stärke
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 223-228
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129490206851072

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