Structural and physicochemical properties of granular starches after treatment with debranching enzyme.

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Abstract

The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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Author and article information

Journal

Journal ID (iso-abbrev): Carbohydr Polym

Title: Carbohydrate polymers

Publisher: Elsevier BV

ISSN (Electronic): 1879-1344

ISSN (Print): 0144-8617

Publication date (Electronic): Aug 01 2017

Volume: 169

Affiliations

[1 ] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.

[2 ] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.

[3 ] Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia.

[4 ] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: zhangb@scut.edu.cn.

[5 ] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: fechoh@scut.edu.cn.

Article

Publisher Item ID: S0144-8617(17)30425-3

DOI: 10.1016/j.carbpol.2017.04.036

PubMed ID: 28504155

SO-VID: 35eb579e-1a9e-4287-b414-25d3bb545356

History

Keywords: Maize starch,Physicochemical properties,Potato starch,Pullulanase

Data availability:

Keywords: Maize starch, Physicochemical properties, Potato starch, Pullulanase

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