Effect of Melt Coating Combined with Directed Enzymatic Hydrolysis on the Pore Formation, Physicochemical, and Structural Properties of Porous Starch

In this study, normal corn starch (NCS) was properly coated with xanthan gum via a melt heating process, followed by directed enzymatic hydrolysis (DE) of the exposed regions of starch particles, yielding porous starch with significant pore formation, a stable granular structure, and improved enzyma...

Ausführliche Beschreibung

Bibliografische Detailangaben

1. Verfasser:	ZHANG Chen, ZHANG Yuyan, QIAN Shiqi, ZHANG Zhigang, ZHANG Yitong, WANG Yongli
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	China Food Publishing Company 2026-06-01
Schriftenreihe:	Shipin Kexue
Schlagworte:	porous starch; enzymatic hydrolysis; xanthan gum; α-amylase; physicochemical properties
Online-Zugang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-12-007.pdf
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