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Journal of Thermal Analysis and Calorimetry

, Volume 93, Issue 2, pp 445–449 | Cite as

Thermal behaviour of corn starch granules under action of fungal α-amylase

  • L. G. Lacerda
  • M. A. da Silva Carvalho Filho
  • I. M. Demiate
  • G. Bannach
  • M. Ionashiro
  • E. Schnitzler
Article

Abstract

Corn starch, partially hydrolyzed by fungal α-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.

Keywords

enzyme hydrolysis starch thermal analysis 

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Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • L. G. Lacerda
    • 1
  • M. A. da Silva Carvalho Filho
    • 2
  • I. M. Demiate
    • 1
  • G. Bannach
    • 1
  • M. Ionashiro
    • 3
  • E. Schnitzler
    • 1
  1. 1.Univ. Estadual de Ponta-GrossaUEPGPonta-GrossaBrazil
  2. 2.Centro Universitário PositivoUnicenPCuritibaBrazil
  3. 3.UNESP/AraraquaraUniv. Estadual PaulistaBairro Quitandinha AraraquaraBrazil

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