that enzyme susceptibility is influ

that enzyme susceptibility is influenced by several factors, including the ratio of amylose/amylopectin, the crystalline structure and
the size of the particles. Amongst these factors, the crystalline
granular structure is the most important.
The high-, medium- and low-amylose rice starches treated by
the HMT 25% had a higher concentration of reducing sugars at all
times during the hydrolysis, as compared to HMT 15% and HMT
20% and their respective native starches. These results are similar
to those ofKweon, Haynes, Slade, and Levine (2000), who observed
a trend toward increased digestibility of the starches with an increase in the moisture content of the HMT.
Lorenz and Kulp (1982)reported that the changes in the HMT
probably occur in the amorphous regions of the granules that are
more accessible to the hydrolysis. According toGunaratne and
Hoover (2002), the HMT promotes a crystalline disruption and dissociation of double helical structures in the amorphous region.
These authors studied the hydrothermal treatment (30% moisture/100C/10 h) of taro, cassava and potato starches, and concluded that there was an increase in the enzyme susceptibility of
heat-moisture treated starch. The possible disruption of the crystals near the surface of the granule can facilitate the attack of the
a-amylase within the granule.
The HMT 25% starches had a higher enzymatic susceptibility in
the first two hours of digestion as compared to the native starches.
As reported by some authors (Jacobs, Eerlingen, Spaepen, Grobet, &
Delcour, 1998), the amorphous areas of the starch granules are
more rapidly degraded by bacterial and pancreatica-amylase than
the crystalline areas. The rearrangement caused by the hydrothermal treatment facilitated the accessibility of the amorphous areas
by the enzyme. This may explain the fact that HMT 25% starches
show a high concentration of reducing sugars in the first two hours
of hydrolysis as compared to the native starches

Hasil (Bahasa Indonesia) 1:

that enzyme susceptibility is influenced by several factors, including the ratio of amylose/amylopectin, the crystalline structure andthe size of the particles. Amongst these factors, the crystallinegranular structure is the most important.The high-, medium- and low-amylose rice starches treated bythe HMT 25% had a higher concentration of reducing sugars at alltimes during the hydrolysis, as compared to HMT 15% and HMT20% and their respective native starches. These results are similarto those ofKweon, Haynes, Slade, and Levine (2000), who observeda trend toward increased digestibility of the starches with an increase in the moisture content of the HMT.Lorenz and Kulp (1982)reported that the changes in the HMTprobably occur in the amorphous regions of the granules that aremore accessible to the hydrolysis. According toGunaratne andHoover (2002), the HMT promotes a crystalline disruption and dissociation of double helical structures in the amorphous region.These authors studied the hydrothermal treatment (30% moisture/100C/10 h) of taro, cassava and potato starches, and concluded that there was an increase in the enzyme susceptibility ofheat-moisture treated starch. The possible disruption of the crystals near the surface of the granule can facilitate the attack of thea-amylase within the granule.The HMT 25% starches had a higher enzymatic susceptibility inthe first two hours of digestion as compared to the native starches.Seperti yang dilaporkan oleh beberapa penulis (Jacobs, Eerlingen, Spaepen, Grobet, &Delcour, 1998), wilayah amorf butiran Pati adalahlebih cepat rusak oleh bakteri dan pancreatica-amilase daripadadaerah kristal. Penataan ulang yang disebabkan oleh perawatan hydrothermal memfasilitasi aksesibilitas daerah amorfoleh enzim. Ini mungkin menjelaskan kenyataan bahwa HMT Pati 25%menunjukkan konsentrasi tinggi mengurangi gula dalam dua jam pertamahidrolisis dibandingkan dengan pati asli

Hasil (Bahasa Indonesia) 2:

bahwa kerentanan enzim dipengaruhi oleh beberapa faktor, termasuk rasio amilosa / amilopektin, struktur kristal dan
ukuran partikel. Di antara faktor-faktor ini, kristal
struktur granular adalah yang paling penting.
tinggi The, pati beras menengah dan rendah amilosa dirawat oleh
HMT 25% memiliki konsentrasi yang lebih tinggi dari gula-gula pereduksi setiap
kali selama hidrolisis, dibandingkan dengan HMT 15 % dan HMT
20% dan pati asli masing-masing. Hasil ini mirip
dengan ofKweon tersebut, Haynes, Slade, dan Levine (2000), yang mengamati
tren ke arah peningkatan kecernaan pati dengan peningkatan kadar air dari. HMT
Lorenz dan Kulp (1982) melaporkan bahwa perubahan HMT yang
mungkin terjadi di daerah amorf butiran yang
lebih mudah diakses oleh hidrolisis. Menurut toGunaratne dan
Hoover (2002), HMT mempromosikan gangguan kristal dan disosiasi struktur heliks ganda di wilayah amorf.
Para penulis ini mempelajari perlakuan hidrotermal (30% kelembaban / 100? C / 10 jam) talas, singkong dan pati kentang , dan menyimpulkan bahwa ada peningkatan kerentanan enzim
panas kelembaban diperlakukan pati. Kemungkinan gangguan dari kristal di dekat permukaan granul dapat memfasilitasi serangan dari
a-amilase dalam granul itu.
The HMT 25% pati memiliki kerentanan enzimatik lebih tinggi dalam
dua jam pertama dari pencernaan dibandingkan dengan pati asli.
Sebagai dilaporkan oleh beberapa penulis (Jacobs, Eerlingen, Spaepen, Grobet, &
Delcour, 1998), daerah amorf dari granula pati yang
lebih cepat terdegradasi oleh bakteri dan pancreatica-amilase dari
daerah kristal. Penataan ulang yang disebabkan oleh perlakuan hidrotermal memfasilitasi aksesibilitas daerah amorf
oleh enzim. Hal ini mungkin menjelaskan fakta bahwa HMT 25% pati
menunjukkan konsentrasi tinggi mengurangi gula dalam dua jam pertama
dari hidrolisis dibandingkan dengan pati asli