ArticleFoods (Basel, Switzerland)2023
Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effect of soluble amylose separation on the faster cooking time of sago analog rice.NPJ science of food · 2026Article
- Starch Films Reinforced with Amazonian Manganese Ore Residues: Mechanical, Water Vapor Barrier, and UV-Shielding Performance.ACS omega · 2025Article
- Effect of CaClFoods (Basel, Switzerland) · 2025Article
- Myxobacteria: Versatile cell factories of novel commercial enzymes for bio-manufacturing.Biotechnology advances · 2025Review
- Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins.Foods (Basel, Switzerland) · 2025Article
- Revolutionizing fast disintegrating tablets: Harnessing a dual approach with porous starch and sublimation technique.Heliyon · 2024Article
- Heterologous Expression and Characterization of a Novel Mesophilic Maltogenic α-Amylase AmyFlA from Flavobacterium sp. NAU1659.Applied biochemistry and biotechnology · 2024Article
- Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties.International journal of molecular sciences · 2024Article
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Authors and funding
12 authors.
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Abstract
Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using a special raw starch-digesting amylase, AmyM, and their structural and functional properties were evaluated. DH-15, DH-25, and DH-45 exhibited porous surface morphologies, diverse pore size distributions and pore areas, and their adsorptive capacities were significantly enhanced by improved molecular interactions. Structural measures showed that the relative crystallinity decreased as the DH increased, while the depolymerization of starch double helix chains promoted interactions involving disordered chains, followed by chain rearrangement and the formation of sub-microcrystalline structures. In addition, DH-15, DH-25, and DH-45 displayed lower hydrolysis rates, and DH-45 showed a decreased
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