Characterization of porous starch produced from edible canna (Canna edulis Kerr.) via enzymatic hydrolysis using thermostable α- amylase and glucoamylase
Food Chemistry Advances(2024)
摘要
Porous starch (PS) with high surface areas can enhance functional properties, thereby expanding its application. The purpose of this study was to determine the effect of different types and concentrations of amylolytic enzymes on the physical, chemical, and functional characteristics of edible canna PS. Canna edulis Kerr. starch (5 g) was added with an enzyme (AM, GA or mixed) in a specific buffer, incubated at 60 C-degrees for 8 h, then dried at 40 C-degrees for 48 h. SEM displayed that AM, GA and mixed produced large & shallow, small & deep pores, and large & deep pores, respectively. Starch hydrolyzed by 75 U/g GA exhibited the highest swelling power and WAC (96.69 %). PS mixed had the highest solubility and MB adsorption capacity. The highest OAC of 111.21% was presented by the starch hydrolyzed by 100 U/g AM. PS could be applied as the encapsulation agents of nutrients or pigment carriers.
更多查看译文
关键词
Porous starch,Canna edulis Kerr.,Edible canna starch,alpha-Amylase,Glucoamylase,OAC,WAC
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要