Effects of enzymatic treatments on different crystal types of starch

Porous starch is a denatured starch product with high porosity, a large specific surface area, and strong adsorption. It is widely used in medicine, food, and chemical industries. Native starch includes types A, B, and C. In this study, the various starch materials, including potato maize, and kudzu starch, were used to prepare different crystal types of porous starch with α-amylase and glucoamylase. The structural and chemical characteristics of the porous starch were measured using Fourier-transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, and differential scanning calorimetry. The results showed that maize , potato and kudzu starches were typically A, B, and C types, respectively. Compared to the native starch, the three types of porous starch treated with α-amylase and Glucoamylase cause varying degrees of destruction of the surface of the starch. Moreover, investigating the reaction factors which are expected to affect the water adsorption capacity were studied systematically, including the mass ratio of α-amylase to glucoamylase (m α-amylase/m glucoamylase), the mass ratio of the total amount of enzymes to starch (m enzyme/m St), enzymatic reaction temperature, and enzymatic reaction time. The results suggested that A-type starch has higher enzymolysis efficiency than other types of starch and can be used to produce ideal cavity and pore-size starch granules with potential applications in many fields.