Cereal Chem 55:995 - 1006.  |  VIEW ARTICLE
Novel Modification of Cornstarch by Immobilized Alpha-Amylase.

B. T. Hofreiter, K. L. Smiley, J. A. Boundy, C. L. Swanson, and R. J. Fecht. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Limited hydrolyses of cornstarch in 2 or 10% dispersions with resin-bound alpha-amylase (Bacillus subtilis) provided modified starches of high molecular weight in yields up to 9.3%, with a significantly reduced tendency to retrograde. Because of the exoenzymic nature of the hydrolysis, degrees of polymerization of the byproduct oligosaccharides were confined to the range of 1-8. Properties of the enzymatically modified cornstarches, such as viscosity-concentration relationships, iodine-staining characteristics, solution stability, and molecular weight, were studied. The results suggest that the amylose component was hydrolyzed preferentially.