PHYSICAL CHARACTERISTICS OF a‐AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY‐MODIFIED WAXY MAIZE STARCHES

作     者：HAHN, O.E. HOOD, L.F. 

作者机构：Institute of Food Science Cornell Univ Ithaca New York 14853 United States 

出 版 物：《Journal of Food Science》 (J. Food. Sci.)

年 卷 期：1980年第45卷第3期

页      面：518-522页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 

摘      要：LOW concentrations of porcine pancreatic or‐amylase were utilized to partially hydrolyze dimethylsulfoxide‐solubilized unmodified and modified waxy maize starches. Hydrolysis products were evaluated by viscometry and gel permeation chromatography methods. There was a pronounced drop in viscosity at low degrees of hydrolysis ( 1%) even though there was little change in the elution profile from Sepharose 4B. Hydroxypropyl starches were more resistant to or‐amylase attack than the unmodified starch resulting in lower hydrolysis values and higher viscosities. Phosphate crosslinked starches with the same degree of hydrolysis as the unmodified starch had higher viscosities. Copyright © 1980, Wiley Blackwell. All rights reserved