Analytical Chemistry Commons^™

Studies On The Amylolytic Breakdown Of Damaged Starch In Cereal And Non-Cereal Flours, Karen Bailey

Masters

The term starch damage refers to a number of changes to the starch granule structure, which are detectable by different analytical techniques. Damaged starch is the substrate for amylases, which in turn provides carbohydrates that are used in the production of certain foods and food ingredients; as a result, therefore, determination of levels in flours is a procedure carried out routinely by many manufacturers of starch based products. Enzymatic assay methods emulate the susceptibility of damaged starch granules to enzymatic attack. The first aim of this study was to evaluate enzymatic methods(1,2) to determine damaged starch in wheat flours and …