Food and Fermentation Industries >

2012 , Vol. 38 >Issue 04: 137 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.04.051

Food and Fermentation Industries

Review of the Effect of Starch Structure on Enzymatic Hydrolysis Performance of Starch

  • Yu Xuan~ ,
  • Li Zhao-feng~ ,
  • Gu Zheng-biao~ ,
  • Li Cai-ming~ ,
  • Liu Wen-jing~
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Online published: 2012-04-25

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Abstract

Starch varies greatly in molecular and granular structures between and within botanical species,which results in the obvious differences in enzymatic hydrolysis performance.The effect of amylose,amylopectin,starch-lipid complexes,phosphate content,starch granule size and shape,granular crystalline structure,granular composite structure on enzymatic hydrolysis performance of starch were introduced.The problems and prospects of the research in this field were discussed.

Key words： starch; molecular structure; granule structure; enzymatic hydrolysis

Cite this article

Yu Xuan~ , Li Zhao-feng~ , Gu Zheng-biao~ , Li Cai-ming~ , Liu Wen-jing~ . Review of the Effect of Starch Structure on Enzymatic Hydrolysis Performance of Starch[J]. Food and Fermentation Industries, 2012 , 38(04) : 137 -140 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.051

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