Characteristic Change of Rice Starch Granules by Enzymatic Treatment.

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Rice starch granules were treated with α-amylase, glucoamylase and β-amylase under various conditions and changes in the characteristics of the starch granules due to enzyme treatments were investigated. Glucoamylase and a-amylase degraded well the rice starch granules and made many holes in their surfaces, whereas, β-amylase scarcely had any degrading effect on them. From observations by scanning electromicroscopy, it was found that the holes made by α-amylase were large and deep. Also β-amylase made deeper holes than those of β-amylase. The number and size of the holes increased with the degree of the enzymatic degradation. The starch granules were treated by a-amylase until the degree of degradation reached the range of 0.5-3.0%, and then, the suspension of the granules was subjected to a micro-viscographic analysis. Thus, it was found that the amount of α-amylase adsorbed on the surface of the starch granule was 0.36-4.8 IU/g over the range of degradation. The starch granules adsorbing the enzymes were gelatinized and yielded a thin paste. However, no remarkable change in the rheological properties of the starch granules treated with β-amylase or glucoamylase was observed even when the degradation was large, when compared with those of the granules prior to treatment.
日本応用糖質科学会の論文