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

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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.

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Authors and Affiliations

  1. Univ. Estadual de Ponta-Grossa, UEPG, Av. Carlos Cavalcanti, 4748, CEP 84030-900, Ponta-Grossa, PR, Brazil

    L. G. Lacerda, I. M. Demiate, G. Bannach & E. Schnitzler

  2. Centro Universitário Positivo, UnicenP, Av. Prof. Pedro Viriato Parigot de Souza, 5300, CEP: 81.280-330, Curitiba, PR, Brazil

    M. A. da Silva Carvalho Filho

  3. UNESP/Araraquara, Univ. Estadual Paulista, R. Francisco Degni, s/n, Bairro Quitandinha Araraquara, CEP:14800-900, SP, Brazil

    M. Ionashiro

Authors
  1. L. G. Lacerda
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  2. M. A. da Silva Carvalho Filho
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  3. I. M. Demiate
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  4. G. Bannach
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  5. M. Ionashiro
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  6. E. Schnitzler
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Correspondence to E. Schnitzler.

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Lacerda, L.G., da Silva Carvalho Filho, M.A., Demiate, I.M. et al. Thermal behaviour of corn starch granules under action of fungal α-amylase. J Therm Anal Calorim 93, 445–449 (2008). https://doi.org/10.1007/s10973-006-8273-z

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  • DOI: https://doi.org/10.1007/s10973-006-8273-z

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