Granule structural, crystalline, and thermal changes in native Chinese yam starch after hydrolysis with two different enzymes-α-amylase and gluco-amylase

Starch/Staerke

Volumn 63, Issue 2, 2011, Pages 75-82

  Li, Xia ^a   Gao, Wenyuan ^a   Wang, Yanli ^b   Jiang, Qianqian ^a   Huang, Luqi ^c  

^a TIANJIN UNIVERSITY   (China)

^b TIANJIN INSTITUTE OF PHARMACEUTICAL RESEARCH   (China)

^c INSTITUTE OF CHINESE MATERIA MEDICA   (China)

Author keywords

Amylase; Gluco amylase; Physicochemical properties; Thermal property; Yam starch

Indexed keywords

CRYSTAL TYPES; DIFFERENTIAL SCANNING CALORIMETERS; GELATINIZATION TEMPERATURE; GLUCO-AMYLASE; OUTER LAYER; PHYSICOCHEMICAL PROPERTY; SCANNING ELECTRON MICROSCOPES; SEM; STARCH GRANULES; THERMAL CHANGES; THERMAL PROPERTY; X-RAY POWDER DIFFRACTOMETERS; XRD; XRD PATTERNS; YAM STARCH;

AMYLASES; CATALYSTS; DIFFERENTIAL SCANNING CALORIMETRY; DIFFRACTOMETERS; ENZYMES; GELATION; GRANULATION; SCANNING ELECTRON MICROSCOPY; STARCH; THERMODYNAMIC PROPERTIES;

ENZYMATIC HYDROLYSIS;

DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA;

EID: 79751498500     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000104     Document Type: Article

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