Study of amyloglucosidase hydrolysis on the multiscale structures of normal corn and waxy rice starch and its application on acidified milk gel

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dc.contributor.advisor Hemar, Y en
dc.contributor.advisor Zhu, F en
dc.contributor.author Xu, Xu en
dc.date.accessioned 2019-08-01T03:59:13Z en
dc.date.issued 2019 en
dc.identifier.uri http://hdl.handle.net/2292/47440 en
dc.description Full Text is available to authenticated members of The University of Auckland only. en
dc.description.abstract Today, there is increasing interest in the usages of porous starch in food, cosmetics and pharmaceutical applications. Normal corn and waxy rice starch were amyloglucosidase digested and thermally treated at 50 °C up to 24h. The impact of enzyme (amyloglucosidase) digestion on the multiscale supramolecular structures of normal corn and waxy rice starches were studied by using different techniques, such as scattering methods (USANS and SAXS), microscopy methods (SEM) and light scattering methods (particle size). Under enzymatic digestion, a maximum weight loss of approximately 70% was observed for starch granules from normal corn starch and waxy rice starch. A particle size study indicated that swelling occurred for both thermally treated normal corn and waxy rice starch. With enzymatic treatment, no change in the enzymatically digested normal corn starch was observed, but reduced particle size of the enzymatically digested waxy rice due to enzymatic degradation was found. USANS was able to quantify the surface roughness of starch granules by the surface dimensions, which indicated increased roughness with increasing enzyme digestion time. USANS also quantified the shape and size of pores on the surface of starch granules. With the combined SEM technique, the pores were found to become greater in size and more polydisperse as the digestion time increased. In addition, SAXS demonstrated a gradually decreased lamellar peak area for both enzymatically digested and thermally treated starches. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99265185614002091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Full Text is available to authenticated members of The University of Auckland only. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ en
dc.title Study of amyloglucosidase hydrolysis on the multiscale structures of normal corn and waxy rice starch and its application on acidified milk gel en
dc.type Thesis en
thesis.degree.discipline Food Science en
thesis.degree.grantor The University of Auckland en
thesis.degree.level Masters en
dc.rights.holder Copyright: The author en
pubs.elements-id 777961 en
pubs.org-id Science en
pubs.org-id Chemistry en
pubs.record-created-at-source-date 2019-08-01 en


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