Effects of Lipids, Heating and Enzymatic Treatment on Starches

摘要

The aim of the investigation was to learn more about the effects of heat and enzyme treatments on the dissolution and hydrolysis of starch granules, and, as an example, the gelatinization behavior of oat and barley starches in dilute water dispersion was examined. Furthermore, the accessibility of potato starch granules to amylase and the hydrolysis of barley starch lipids by esterase treatments were studied. The aim was also to examine the properties of gelatinized starches, particularly starch gels, and also the film formation ability of potato starch was elucidated. The properties of oat and wheat starch gels were studied, and the effects of emulsifiers on wheat starch gel crystallization were analyzed.