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Slurries of canna starch treated with or without α-amylase were heated at 60 °C to investigate the mechanism of thermal and enzymatic degradation and the effects of these processes on the ultrastructure of starch residues. For this purpose, solid-state 13C CP/MAS NMR, X-ray diffraction (XRD), and small angle X-ray scattering (SAXS) were used to estimate the short- and long-range orders within the...
The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch was investigated. Microscopic observation reveals that pores approximately 1 µm in diameter were obvious on the surface of enzymatically degraded canna starch (EDCS), and the formation of the cavum was found in the center of the starch granules. Physicochemical properties show...
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