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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
