Influence of α‐amylolysis on the formation of electron density inhomogeneities on the surface of starch granules

Low‐temperature nitrogen adsorption and SAXS were used to analyze the granule surface of wheat and rice starches before and after an action of Bacillus subtilis α‐amylase. Results obtained by the first method showed that α‐amylolysis caused surface changes arising of new pores or enlarging diameters of pores already existing. According to the SAXS results, the action of enzymes caused complete sharpening of a solid skeletal boundary in the case of wheat starch granules. Partial sharpening of this boundary in the case of rice starch granules could be attributed to the relatively high content of proteins in rice starch.