Abstract
The study aims to investigate the structural properties of wheat starch (WS) after treatment with β-amylase at different hydrolysis times and to explore the physicochemical and storage properties of β-amylase hydrolyzed wheat starch (BA-WS). As the enzymatic digestion time increased, the degree of hydrolysis of the enzymatic starch samples increased, the amylose/amylopectin ratio decreased, the molecular weight decreased, and the relative content of low polymerization (DP) branched chains increased. The physicochemical properties of BA-WS changed as a result of the change in structural properties, such as the solubility index (SI) increased, while the swelling capacity (SP), storage modulus (G′), and loss modulus (G'') decreased. The differences between BA-WS stored for 1 day and 14 days were studied by low field NMR (LF-NMR) and confocal laser microscopy (CLSM), demonstrating that β-amylase increased the proportion of smaller particles, resulted in better water-holding gels due to the inhibition of water migration meanwhile.
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