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...

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Bibliographic Details
Published in:	Shipin Kexue
Main Author:	YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-03-01
Subjects:	maize starch; ultrasonic treatment; enzymatic hydrolysis; multilevel structure; adsorption properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-021.pdf

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