The Effect of Heating at Subgelatinization Temperatures on Enzymatic Digestibility of Corn Starch

Authors :: Giovanni De Stefano
P. Piacquadio
V. Sciancalepore
Source :: Starch - Stärke. 52:345-348
Publication Year :: 2000
Publisher :: Wiley, 2000.
Abstract: The effect of heating at 50 and 55°C on enzymatic digestibility of corn starch was investigated using flours from two corn hybrids (Furio and CMS 8806) prepared by dry- and wet-milling processes. Results obtained show that the enzyme-digestible starch percentage, in all cases, increases with heating time due to changes in the internal structure of the starch granules. The flours from dry milling have an enzyme-digestible starch percentage higher than that observed in wet milled flours with high moisture content.

Subjects :: chemistry.chemical_classification
Enzymatic digestion
Starch
fungi
digestive, oral, and skin physiology
Organic Chemistry
food and beverages
chemistry.chemical_compound
Enzyme
Agronomy
chemistry
Corn flour
Starch granule
Food science
Heating time
Water content
Corn starch
Food Science

ISSN :: 1521379X and 00389056
Volume :: 52
Database :: OpenAIRE
Journal :: Starch - Stärke
Accession number :: edsair.doi...........a58773ffb5b520ae5124eb7729c8b119
Full Text :: https://doi.org/10.1002/1521-379x(200010)52:10<345::aid-star345>3.0.co;2-y

Full Text Access

Tools