Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Rocha, Thaís de Souza; Carneiro, Ana Paula de Almeida; Franco, Célia Maria Landi

doi:10.1590/s0101-20612010000200039

Cited by 82 publications

(49 citation statements)

References 30 publications

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“…The amylose content in native cassava starch was of the 19.46%, result similar to the reported by Rocha [5]. After the hydrolysis process, the amylose content decreases slightly concerning native starch (Table 2).…”

Section: Amylose Contentsupporting

confidence: 88%

“…Cassava, sweet potato, Peruvian carrot, and potato starches were hydrolyzed by bacterial α-amylase at 37°C for 48 h, and the physicochemical properties of the residues from hydrolysis were determined. Cassava starch was the most susceptible to enzyme attack displaying 20.9% of hydrolysis, whereas potato starch was the most resistant with 5.9 % [5]. These study showed that Cassava and sweet potato starches displayed an A-type X-ray diffraction pattern, while Peruvian carrot and potato starches showed a B-type pattern.…”

Section: Introductionmentioning

confidence: 67%

“…It is feasible that, apart from amorphous region, a portion of the amylopectin in crystalline regions was also degraded [21]. Rocha [5] concluded that cassava starch showed increased susceptibility to enzymatic attack because the amylose-amylopectin packaging complex, gives a less rigid and organized structure. Results show that A-Type, are more susceptible to α-amylase than are the B-and C-type starches [22,23].…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

“…7, reflected in the decrease of amylose, an increased degree of crystallinity and morphological alterations in the hydrolyzed starch, resulting in the granule exo-corrosion. Studies report that amylolytic enzymes can hydrolyze both fractions of amylose and amylopectin, simultaneously, although it is unclear what fraction is more susceptible to enzymatic attack [2,5]. However, Uthumporn [21] reported that the enzymes attack and preferably hydrolyze the amorphous region where the linear chains are accommodated, causing a decrease in amylose content in the granule.…”

Section: Amylose Contentmentioning

confidence: 99%

“…Differences in the enzymatic susceptibilities of starches have been attributed to the interactions of many factors such as starch source, granule size, and extension of association between starch components, ratio of amylose and amylopectin content, crystallinity, polymorphic type, type of enzyme, and hydrolysis conditions such as concentration, pH and temperature [1,[3][4][5]. Franco [6] reported that the enzymatic attack on the large granules of cassava and corn starches (>16 μm) was characterized by considerable corrosion of granule surface, mainly in the radial direction.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Salcedo¹,

Paternina-Urzola²,

Lujan-Rhenalds³

et al. 2018

DYNA

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Cassava starch variety Corpoica -TAI, was modified with a commercial α-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified starches. The modified starches presented dextrose equivalents (DE) ranging between 13 and 92%, yield (Y) between 0 and 45.5%. The Scanning electron microscope (SEM) analysis showed that the granules suffered exo-corrosion in agreement with the degree of hydrolysis. The crystallinity degree increased following modification. The granule morphology of hydrolyzed starch was different compared to the native starch. The gelatinization temperature in the residues of hydrolyzed cassava starches hydrolyzed increased with the crystallinity degree as well with the reduction in the amylose content. The native starch showed a greater setback and amylose values than hydrolyzed starches, which indicates that it is more susceptible to retrogradation or water lost (syneresis).Keywords: α-amylase; granule; crystallinity; hydrolyzed starches.Modificación enzimática de almidón de yuca (Corpoica M-Tai) alrededor de la temperatura de pasta ResumenAlmidón de yuca variedad Corpoica -TAI fue modificado con α-amilasa comercial, para evaluar el efecto de la temperatura alrededor de la temperatura de pasta, tiempo de reacción y relación enzima/sustrato (E/S) sobre el grado de hidrólisis y producción de almidones modificados enzimáticamente. Los almidones modificados presentaron equivalentes de dextrosa (DE) entre 13 y 92 %, valores de rendimiento (Y) hasta del 45.5%. El análisis Microscopia de barrido electrónico (SEM) mostró que los gránulos presentaron exo-corrosión en concordancia con el grado de hidrólisis. La cristalinidad aumento después de la modificación y la morfología del granulo fue diferente comparada con el almidón nativo. Los almidones hidrolizados presentaron un aumento en la estabilidad (breakdown) y disminución en el asentamiento (setback). La temperatura de gelatinización se incrementó con la cristalinidad y disminuyó con el contenido de amilosa. Los almidones hidrolizados fueron más susceptibles a la retrogradación o pérdida de agua (sinéresis).

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Section: Amylose Contentsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 67%

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

Section: Amylose Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Salcedo¹,

Paternina-Urzola²,

Lujan-Rhenalds³

et al. 2018

DYNA

View full text Add to dashboard Cite

show abstract

Going Beyond the Current Native Nutritional Food Through the Integration of the Omic Data in the Post‐Genomic Era

Saithong

Kalapanulak

2015

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

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Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Nabubuya

Namutebi

Byaruhanga

et al. 2017

Food Science & Nutrition

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Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharvest handling conditions, freshly harvested and room/ambient stored roots (3 weeks), and slurry solids content on the viscoelastic properties of complementary porridges prepared using amylase enzyme activation technique were investigated. Five temperatures (55°C, 65°C, 70°C, 75°C, and 80°C) were used to activate sweet potato amylases and the optimum temperature was found to be 75°C. Stored sweet potato roots had higher soluble solids (⁰Brix) content in the pastes compared to fresh roots. In all samples, activation of amylases at 75°C caused changes in the viscoelastic parameters: phase angle (tan δ) and complex viscosity (η*). Postharvest handling conditions and slurry solids content significantly affected the viscoelastic properties of the porridges with flours from stored roots yielding viscous (liquid‐like) porridges and fresh roots producing elastic (solid‐like) porridges. Increase in slurry solids content caused reduction in the phase angle values and increase in the viscosity of the sweet potato porridges. The viscosity of the porridges decreased with storage of sweet potato roots. These results provide a possibility for exploiting sweet potato endogenous amylases in the preparation of complementary porridges with both drinkable viscosities and appropriate energy and nutrient densities for children with varying energy needs.

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Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Cited by 82 publications

References 30 publications

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Going Beyond the Current Native Nutritional Food Through the Integration of the Omic Data in the Post‐Genomic Era

Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

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