A study on influences of an induced electric field on the Enzymolysis of water caltrop starch by Pullulanase

Abstract

SummaryOurs is a study on the influences of an induced electric field on the physicochemical properties, structure and in vitro digestion of water caltrop starch by Pullulanase. The distribution range of molecular weight, the average molecular weight of enzyme‐treated starch, and induction electric field decreased gradually. The amylose content and gel strength of starch samples increased gradually when 50 V, 75 V and 100 V induced electric fields were applied, and the solubility and swelling power decreased with the increase of voltage. When the induced voltage was 100 V, amylose content reached 85.78%, gel strength was 198.56 g, the content of slowly digestible starch (SDS) was 41.34%, and the expected glycaemic index (eGI) was the lowest, 1047/1022, and crystallinity was higher than that of other treated samples. When the induced voltage continued to rise to 125 V and 150 V, the amylose content and gel strength of starch began to decrease, corresponding solubility and swelling power began to increase, and the short‐range order and crystallinity of starch were reduced. The content of SDS decreased gradually and eGI increased. This study provides a reference for research on the modification of starch by induction electric field.