Studies on Alkali‐Modified Cassava Starch ‐ Changes of Structural and Enzyme (α‐Amylase) Susceptibility Properties

Abstract

Abstract Properties of cassava starch could be modified by subjecting to alkalitreatment under controlled experimental conditions. Modified starch samples showed lower amylose content and higher alkali number. Compared to untreated starch samples, alkali modified starches had higher α‐amylase (Bacillus sp.) susceptibility. The properties could be advantageously made use of for preparing maltodextrins having DE 20–23.