Effects of thermostable α-amylase and autoclave treatment-debranching on starch-lauric acid complex structure, digestibility, and thermal properties.

The combination of α-amylase and autoclaved heat treatment for debranching could modify the starch structure. This study revealed that the addition of α-amylase significantly increased the amylose content (p < 0.05), resulting in an amylose content of 80.91 % when the α-amylase addition rate was 1 U/g. Moreover, this has a specific effect on the structure and characteristics of RS5. In this work, the experimental assessment of the complex index (CI) suggests that the CI value is purely observational data with no discernible correlation to other data. X-ray diffraction (XRD) analyses revealed that the presence of α-amylase increased the relative crystallinity of RS5 (at 1 U/g, 36.03 %). Fourier transform infrared spectroscopy (FTIR) analyses revealed that the presence of α-amylase increased the stability of the double helices (at 1 U/g, 1022/995: 0.92). The RS content was 37.91 % when the amount of α-amylase added was 1 U/g. The RS content was 37.91 % when the amount of α-amylase added was 1 U/g. Scanning electron microscopy (SEM) and Mastersizer analysis revealed that α-amylase has a notable effect on the observable morphology and microstructure of RS5. The specific surface area of RS5 first tended to decrease but then tended to increase with the addition of α-amylase (p < 0.05). Analysis of differential scanning calorimetry (DSC) and thermogravimetric (TG) data revealed that RS5 has greater thermal stability than does CS. The mechanism of the α-amylase synergistic autoclaving debranching method for the preparation of RS5 was analyzed. Moreover, this experiment can provide technical support for the industrial production of RS5.