The potato starch acquired new properties after αor β-amylases fermentation for 8 hours. The fermented starches have a lower viscosity, but more emulsifying activity, and were superior to the amylose concentration of native starch. α-Amylase and β-amylase treated samples within 8 hours have distinct boundaries of granules, large starch granules, the majority of which has a regular shape in contrast to native starch.
ферментированный крахмал, физико-химические свойства, световая микроскопия, fermented starch, physical and chemical properties, light microscopy
1. M. J. E. C. van der Maarel, B. A. van der Veen, J. C. M. Uitdehaag, H. Leemhuis, L. Dijkhuizen: J. Biotechnol. 94, 137-155, (2002).
2. M. J. E. C. van der Maarel, I. Capron,G.-J. W. Euverink, H. Th. Bos, T. Kaper, D. J. Binnema, P.A.M. Steeneken. Starch, 57, 465-472, (2005).
3. Ma Y., C. Cai, J. Wang, D.-W. Sun // J. Food Engineering. 73(3), 297-303 (2006).
4. Mohana B.H. B.H. Mohana, A. Gopala, N.G. Malleshia, R.N. Tharanathan Carbohydrate Polymers 59, 43-50 (2005).
5. Yadav, B.S., Sharma, A. Yadav, R.B. 3(1), 21-27 (2007).
6. Wong C.W., S.K.S. Muhammad, M.H. Dzulkifly, N. Saari, H.M. Ghazali Food Chemistry. 100,774-780 (2007).
7. Kato A., K. Minaki, K. Kobayashi, J. Agric. Chem, 41, 540-543 (1993).
8. Williams PC, Kuzina FD and Hlynka I, A. Cereal Chem 47, 411-420 (1970).
9. Nikitina E.V., Gabdukaeva L.Z. Vestnik Kazanskogo tehnologicheskogo universiteta, T.15 (11), S.228-230 (2012).
10. Nikitina E.V., Gabdukaeva L.Z., Vestnik Kazanskogo tehnologicheskogo universiteta, T.15 (11), S.220-223 (2012).
11. Ferlinger R. C., Delcour J. A. J. Cereal Sci., 22, 129 - 138 (1994)
