Abstract
X‐ray diffraction method and differential scanning calorimetry were used to study the effects of enzyme hydrolysis on physico‐chemical properties of potato, cassava and amaranth starches. Various hydrolysis procedures and different sources of enzymes were employed. The highest percentage of hydrolysis was obtained using the bacterial thermostable α‐amylase following by the saccharification with amyloglucosidase. Enzyme treatment showed decrease in the degree of crystallinity of all hydrolyzed starch samples of A‐type crystals. B‐and C‐types were weakened upon enzymatic hydrolysis at 60°C and completely dissappeared at 100°C. The gelatinization endotherm decreased for samples with low degree of crystallization and disappeared in samples with amorphous stage.
| Original language | English |
|---|---|
| Pages (from-to) | 461-466 |
| Number of pages | 6 |
| Journal | Starch/Staerke |
| Volume | 44 |
| Issue number | 12 |
| DOIs | |
| State | Published - 1992 |