The effect of heating at subgelatinization temperatures on enzymatic digestibility of corn starch

Authors
Piacquadio, P De Stefano, G Sciancalepore, V
Citation
P. Piacquadio et al., The effect of heating at subgelatinization temperatures on enzymatic digestibility of corn starch, STARCH, 52(10), 2000, pp. 345-348
Citations number
14
Categorie Soggetti
Food Science/Nutrition
Journal title
STARCH-STARKE
ISSN journal
00389056 → ACNP
Volume
52
Issue
10
Year of publication
2000
Pages
345 - 348
Database
ISI
SICI code
0038-9056(200010)52:10<345:TEOHAS>2.0.ZU;2-T
Abstract
The effect of heating at 50 and 55 degrees C on enzymatic digestibility of corn starch was investigated using flours from two corn hybrids (Furio and CMS 8806) prepared by dry- and wet-milling processes. Results obtained show that the enzyme-digestible starch percentage, in all cases, increases with heating time due to changes in the internal structure of the starch granul es. The flours from dry milling have an enzyme-digestible starch percentage higher than that observed in wet milled flours with high moisture content.