Enzymatic stability of starches

Chia-Long Lin, Richard Tester

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Abstract

The stability of starch structures/granules generated by the biosynthetic process in plants is discussed together with the molecular and structural control exerted by these starch forms on amylase hydrolysis. Hydrolysis by amylases is controlled by a number of architectural and molecular aspects of starch structures in the native and the processed forms. Observations are made regarding the control of starch digestibility by different types of starch structures.
Original languageEnglish
Title of host publicationStability of Complex Carbohydrate Structures: Biofuels, Foods, Vaccines and Shipwrecks
EditorsS.E. Harding
Place of PublicationCambridge
PublisherRSC Publishing
Pages12-27
ISBN (Print)9781849735636
DOIs
Publication statusPublished - 2013

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Keywords

  • amylase hydrolysis
  • starch structures
  • enzymatic breakdown

Cite this

Lin, C-L., & Tester, R. (2013). Enzymatic stability of starches. In S. E. Harding (Ed.), Stability of Complex Carbohydrate Structures: Biofuels, Foods, Vaccines and Shipwrecks (pp. 12-27). RSC Publishing. https://doi.org/10.1039/9781849735643-00012