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Properties of enzyme modified corn, rice and tapioca starches

Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433.

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Corn, rice and tapioca starches were partially hydrolyzed by treating the starch dispersions with heat stable a-amylase. Dextrose equivalent (DE) of 8–12 was achieved by hydrolyzing the starch samples (10– 20% w/v) for 30 min at 90 ± 2 �C. Scanning electron micrographs showed that starch granules had broken down to smaller particles. High performance liquid chromatography with refractive index detection indicated that oligosaccharides with broad molecular weight distributions are present in the reaction products. Hydrolyzed starch dispersions were analyzed for their rheological properties. The storage modulus values (G0) for 20% solid containing slurries were 7373 and 1470 Pa for untreated and enzyme treated samples, respectively, indicating a marked decrease in solid properties due to enzyme action. The complex viscosities (g�) for native corn starch and hydrolyzed corn starch were 8243 and 1637 Pas, respectively, which indicate that the enzyme treatment decreases the overall resistance of the sample to flow such that the product can spread easily. Further 13C CP/MAS NMR and FTIR studies revealed the loss of ordered structures in the enzyme modified starches. Free flowing fat substitute in the form of fine powder was prepared by spray drying the hydrolyzed starch slurry.

Item Type: Article
Uncontrolled Keywords: Hydrolyzed starches a-amylase Enzyme modified starches Corn starch Rice starch Tapioca starch Dextrose equivalent Spray drying
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 11:38
Last Modified: 11 Oct 2018 08:07
URI: http://ir.cftri.com/id/eprint/9327

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