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Effects of enzymatic treatments on different crystal types of starch

Yuanyuan Zhao,Yunbo Sun,Zhiyun Meng,Jinnan Guo,Guanqun Peng,Wenzhong Sun,Xiaoxia Zhu,Ruolan Gu,Zhuona Wu,Hui Gan,Guifang Dou,Yiguang Jin,Shuchen Liu

Food Chemistry Advances（2023）

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Abstract
•Porous starches were obtained by α-amylase (AM) and glucoamylase (AMG).•A-type of maize starch is susceptible to amylolysis than potato and kudzu starch.•A-type of starch samples had the highest water adsorption capacities.
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Key words
Porous starch,Enzymatic modification,Crystals,Adsorption
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