Abstract

The effect of granule size on the susceptibility of wheat starch towards granular starch hydrolysis (35°C) was investigated. Big and small granules size of wheat was hydrolyzed in granular state by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed small wheat granules showed the highest percentage of DE compared to big wheat granules with 37 and 27%, respectively. SEM micrographs showed the presence of porous granules and surface erosion in both small and big wheat starch granules compared to their control counterparts. X-ray analysis showed no changes but with sharper peaks for all the hydrolyzed starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and mean diameter of wheat starch was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and different granule size significantly affected the degree of hydrolysis with small wheat granules showed more susceptibility to granular starch hydrolysis.

Keywords:

Enzymes and dextrose equivalent, granular starch hydrolysis, starch,

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