Study of α-Amylase Degradation Activity of Potato Starch in Noncrystalline Granular State under Different Conditions

Using polarized light microscope analytical method,it was found that α-amylase at medium temperature has strong ability to degrade noncrystalline starch.Applying only a little enzymes to noncrystalline starch caused distinct change on the surface of granules.Beginning from the blowout poles of starch granules,starch granules were degraded deeply by α-amylase along the blowout poles to completion.Different duration time,amylase amount and temperature had some effects on α-amylase degradation activity.Degradation can be speeded by higher temperature,and increasing amount of α-amylase had the same effect.Prolonged time could make noncrystalline potato starch degrade,but the change was slow.