Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation

Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation

Sweet potato and potato starch (which served as a control) were employed as raw materials to explore the characteristics and mechanism of a center-towards-surface enzymatic hydrolysis pattern for sweet potato starch processed at sub-gelatinization temperatures. After being modified by the combinatio...

Full description

Saved in:
Bibliographic Details
Main Authors: Yusheng WANG, Hui JIANG, Haihua CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
annealing treatment
center-towards-surface
enzymatic hydrolysis
sweet potato starch
potato starch
porous starch
structural characterization
properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090165
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items