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- Title
Effect of Starch on the Inactivation of Amylase in Starch-Containing Foods.
- Authors
Kazuo KOYAMA; Jinji SHONO; Hiromu TAGUCHI; Akira TORIBA; Kazuichi HAYAKAWA
- Abstract
The quality of starch-containing foods is significantly impaired by contamination with small amounts of α-amylase, which hydrolyzes the starch and causes viscosity loss. We examined the effect of different temperatures and times on inactivation of α-amylase in starch-containing foods. Model foods containing a known amount of human salivary α-amylase (HSA) were incubated at temperatures from 60 to 80°C for 30 min. In the case of a 3% starch suspension incubated at 70°C, it took 10 min before the viscosity loss ceased, by which time the viscosity was halved. In 0.1 - 3% starch suspensions at pH 5.5, the inactivation of HSA could be described by a first order kinetic model. The presence of starch decreased the inactivation rate constant by decreasing the Arrhenius frequency factor. To prevent viscosity loss by α-amylase contamination in starch-containing foods, the inactivation time and temperature should be increased with increasing concentration of starch.
- Publication
Food Science & Technology Research, 2013, Vol 19, Issue 6, p989
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.19.989