FACTORS THAT AFFECT THE ENZYMATIC DEGRADATION OF NATURAL STARCH GRANULES - EFFECT OF THE SIZE OF THE GRANULES

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dc.contributor.authorFranco, CML
dc.contributor.authorCiacco, C. F.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:19:41Z
dc.date.available2014-05-20T15:19:41Z
dc.date.issued1992-11-01
dc.description.abstractIn this study the relationship between the enzymatic susceptibility and the size of the com and cassava starch granules was studied. The starch granules were separated by size and classified according to their average diameter in: a) larger than 16 mum; b) between 15 and 10 mum and c) smaller than 10 mum. The starch granules of various sizes were hydrolyzed by bacterial alpha-amylase and fungal amyloglucosidase. The results showed a relationship between the enzymatic susceptibility and the size of the starch granules; smaller size of the starch granules resulted in a higher percentage of hydrolysis. A basic difference in the mode of action of enzymes on small and large granules was observed. Enzymatic attack on the large granules was characterized by considerable surface corrosion, mainly at the radial axis. For small granules, the enzymatic action occurred on the surface of the granules and was characterized by an erosion with solubilization of the granules. Chemical and physical analysis of the starches suggested that hydrolysis should occur mainly at the amorphous areas of the granules.en
dc.description.affiliationUNICAMP,FAC ENGN ALIMENTOS,BR-13081 BARAO GERALDO,BRAZIL
dc.format.extent422-426
dc.identifierhttp://dx.doi.org/10.1002/star.19920441106
dc.identifier.citationStarch-starke. Deerfield Beach: Vch Publishers Inc., v. 44, n. 11, p. 422-426, 1992.
dc.identifier.doi10.1002/star.19920441106
dc.identifier.issn0038-9056
dc.identifier.urihttp://hdl.handle.net/11449/31101
dc.identifier.wosWOS:A1992KA97300005
dc.language.isoeng
dc.publisherVch Publishers Inc
dc.relation.ispartofStarch-starke
dc.relation.ispartofjcr2.173
dc.relation.ispartofsjr0,725
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleFACTORS THAT AFFECT THE ENZYMATIC DEGRADATION OF NATURAL STARCH GRANULES - EFFECT OF THE SIZE OF THE GRANULESen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderVch Publishers Inc

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