Starch granule porosity and its changes by means of amylolysis
M. Sujka 1
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Department of Analysis and Evaluation of Food Quality, University of Agriculture Skromna 8, 20-704 Lublin, Poland
Int. Agrophys. 2007, 21(1): 107–113
The present work is a review on hydrolysis of native starch using a- and glucoamylases and its influence on starch granules porosity. Changes of specific surface area of starch granules were particularly taken into consideration as well as modifications of their surface observed by means of various microscope techniques. The most common methods for studying porosity of starch granules were briefly characterized. Scanning electron micrographs of hydrolysed granules were also presented as a part of authors' own research.