Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/99667
Title: Effect of annealing on the hydrolysis of sago starch granules
Authors: Wang, W.J.
Powell, A.D. 
Oates, C.G.
Issue Date: Jun-1997
Source: Wang, W.J.,Powell, A.D.,Oates, C.G. (1997-06). Effect of annealing on the hydrolysis of sago starch granules. Carbohydrate Polymers 33 (2-3) : 195-202. ScholarBank@NUS Repository.
Abstract: Sago starch annealed at varying temperatures, time intervals and pH was used to study granule hydrolysis by a glucoamylase (AMG) and α-amylase (Termamyl) mixture. Differential scanning calorimetry (DSC) indicated that there was a relationship between the extent of annealing and starch granule hydrolysis. Enthalpy of gelatinisation of annealed starch granules remained unchanged, suggesting that no gelatinisation had occurred. The degree of hydrolysis increased and the granule degradation pattern altered -from surface erosion to preferential digging of the internal regions of the granule. Sections of the hydrolysed granule residues revealed that enzymes attacked from one point on sufficiently annealed granules, and that after extensive hydrolysis, only an empty shell remained. © 1997 Elsevier Science Ltd.
Source Title: Carbohydrate Polymers
URI: http://scholarbank.nus.edu.sg/handle/10635/99667
ISSN: 01448617
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

30
checked on Feb 16, 2018

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.