Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Enzymatic modification is an effective method to inhibit starch retrogradation. However, lack of quantification relationships between enzymatic and retrogradation makes the improvement unpredictable. In this study, maltogenic α-amylase (MA) was used treat wheat granules restrain retrogradation, aiming elucidate mechanism MA hydrolysis on establish a quantitative relationship degree (DH) Scanning electron microscopy small angle X-ray scattering results showed that hydrolyzed by “surface pitting” mode simultaneously acting crystalline amorphous regions. Debranching high performance anion exchange chromatography analysis MA-treated demonstrated amount short branches with polymerization＜9 increased proportion medium long decreased. Importantly, extent impaired short- long-term clearly linearly correlated DH. This finding provides for predicting modification.