Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch
Xinge Jia, Jingwen Xu, Yan Cui, Dazhi Ben, Chuyu Wu, Jing Zhang, Mingru Sun, Shuo Liu, Tianhao Zhu, Jingsheng Liu, Ke Lin, Mingzhu Zheng, Francesco Sestili · 2024
Read Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch by Xinge Jia, Jingwen Xu, Yan Cui, Dazhi Ben, Chuyu Wu, Jing Zhang, Mingru Sun, Shuo Liu, Tianhao Zhu, Jingsheng Liu, Ke Lin, Mingzhu Zheng, Francesco Sestili (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11640080.txt.
Description
Xinge Jia and co-authors present a 2024 study of maize starch reworked by two enzymes acting together, aiming at better texture and processing behaviour. Single-enzyme tweaks change starch only so much. Pairing beta-amylase with alpha-glucosidase lets the two cut and rebuild chains in synergy, opening properties neither reaches alone.
The team ran the treated starch through a battery of instruments: electron microscopy for shape, X-ray and infrared tools for crystal and chemical order, and calorimetry plus viscosity rigs for cooking behaviour. They tracked how granule structure, chain lengths, and pasting changed with the double treatment. The results guide food makers who need starch that behaves predictably in processing.
Catalog record
| CREATOR | Xinge Jia, Jingwen Xu, Yan Cui, Dazhi Ben, Chuyu Wu, Jing Zhang, Mingru Sun, Shuo Liu, Tianhao Zhu, Jingsheng Liu, Ke Lin, Mingzhu Zheng, Francesco Sestili |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |