maize starch
6.The Function Property and digestibility of acetylated ae maize starches (Hi - Maize, 66% amylose and GELOSE 50, 47% amylose), wx maize starch(MAZACA 3401X, 3. 3% amylose), normal maize starch (22. 4% amylose)provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while increasing peak viscosity compared to native starches.
9.The results showed that its yield was inversely proportional to the concentration of α-amylase and reaction time when the maize starch was hydrolyzed by α-amylase; the granular maize starch was converted into hollow-porous starch by ct-amylase, furthermore it was cracked to the fragments, it was discovered that there were laminated growth ring structure inside starch granular shown on such cracked granular fragments; The crystallinity of maize starch granule can not he increased by the enzyme hydrolysis; the thermodynamic stability of the product was reduced when the hydrolysis time was long.
