Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch
In order to explore an effective method to improve the adsorption property of maize starch granules, ultrasonic pretreatment at different temperatures (0, 25, 45, and 65 ℃) below the gelatinization temperature combined with α-amylase was used to modify maize starch. The results showed that after ult...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-03-01
|
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-021.pdf |