Structural Change of Potato Starch Granules by Ball-mill Treatment

Molecular change of potato starch granule by ball‐mill treatment was investigated. Starch granule still retained its whole figure after 320h, treatment, but its surface changed extremely rough. Water absorption activity extremely increased by 10h treatment. Amylase susceptivity of starch increased a...

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Veröffentlicht in:	Die Stärke 1997, Vol.49 (11), p.431-438
Hauptverfasser:	Tamaki, Shinji, Hisamatsu, Makoto, Teranishi, Katsunori, Yamada, Tetsuya
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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