Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

• Published in: Starch - Stärke Vol. 70; no. 11-12
• Main Authors: Lacerda, Liziane D., Leite, Daiani C., Soares, Rosane M. D., da Silveira, Nádya P.
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01.11.2018
• Subjects: Amylases; amyloglucosidase; enzymatic hydrolysis; Glucoamylase; hierarchical porosity; Morphology; Organic chemistry; Particle size distribution; Porosity; Reaction time; rice starch; Scanning electron microscopy; Size distribution; Starch; Starches; Structural hierarchy; Surface stability; Zeta potential; α-Amylase

Porous starch is produced by enzymatic hydrolysis of rice starch at sub‐gelatinization temperatures, applying reaction times of 3, 6, and 12 h, respectively. The effects of α‐amylase (AM), amyloglucosidase (AMG), and their mixture (AM + AMG) on starch are studied by morphology, hierarchical porosity...