Enzymatic hydrolysis of corn starch for producing fat mimetics

Fine-granule starches can act as mimetics for generating fatty mouthfeel as a phenomenon of rheology. Four kinds of hydrolytic enzymes, i.e., bacterial α-amylase, β-amylase, glucoamylase, and dextrozyme were used to hydrolyze corn starch. Dextrozyme was found to be the most effective in breaking down granules of corn starch into fine particles. The hydrolysed starch granules were analyzed by using X-ray diffraction and scanning electron microscopy, and results showed that the size of the starch particles was in the range of 2–4 μm. Experiments were further carried out to use the hydrolysed starch particles as fat mimetics in mayonnaise and sensory analysis showed that the starch was suitable for using as fat mimetic.