Characterization of porous starch produced from edible canna (Canna edulis Kerr.) via enzymatic hydrolysis using thermostable α-amylase and glucoamylase

Porous starch (PS) with high surface areas can enhance functional properties, thereby expanding its application. The purpose of this study was to determine the effect of different types and concentrations of amylolytic enzymes on the physical, chemical, and functional characteristics of edible canna PS. Canna edulis Kerr starch (5 g) was added with an enzyme (AM, GA or mixed) in a specific buffer, incubated at 60 °C for 8 h, then dried at 40 °C for 48 h. SEM displayed that AM, GA and mixed produced large & shallow, small & deep pores, and large & deep pores, respectively. Starch hydrolyzed by 75 U/g GA exhibited the highest swelling power and WAC (96.69 %). PS mixed had the highest solubility and MB adsorption capacity. The highest OAC of 111.21% was presented by the starch hydrolyzed by 100 U/g AM. PS could be applied as the encapsulation agents of nutrients or pigment carriers.