Effect of the Enzymatic Hydrolysis on Starch Properties

Jing Li

doi:10.4028/www.scientific.net/AMM.723.701

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 723Effect of the Enzymatic Hydrolysis on Starch...

Effect of the Enzymatic Hydrolysis on Starch Properties

Abstract:

In this article, corn starch was modified by α-amylase with different hydrolytic time (30, 60, 90 and 120 min) and the effects of modification technology on its properties of viscosity, compound structure and mechanical were studied. The result showed that structure of modified starch was conserved with hydrolytic time increased, whereas tensile strength were increased and viscosity was decreased. The performance of modified starch that hydrolyzed by 30 min was better than others and pinholes were generated in the surface of starch granules

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Periodical:

Applied Mechanics and Materials (Volume 723)

Pages:

701-704

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.723.701

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Online since:

January 2015

Authors:

Jing Li*

Keywords:

Hydrolytic Time, Mechanical, Structure, Viscosity, α-Amylase

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