Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Nakazawa, Yuta; Wang, Ya‐Jane

doi:10.1016/j.carres.2003.09.005

Cited by 107 publications

(65 citation statements)

References 23 publications

(25 reference statements)

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“…However, there were lower than those published for wheat starch by Nakazawa and Wang (2003) and higher than those recorded also for wheat starch by Jacobs et al (1998) Lehmann et al 2002). Morikawa and Nishinari (2000) indicated that starch modification changes gelatinization and reorganizes the structure patterns in starch.…”

Section: Dsc Of the Thermodynamic Propertiescontrasting

confidence: 43%

Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

Rożnowski

Fortuna

Nowak

et al. 2016

Braz. arch. biol. technol.

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Section: Dsc Of the Thermodynamic Propertiescontrasting

confidence: 43%

Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

Rożnowski

Fortuna

Nowak

et al. 2016

Braz. arch. biol. technol.

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“…It was proposed that the heat treatment cause disruption of hydrogen bonding between the amorphous and crystalline region and a slight expansion of the amorphous region after heat treatment. The formation of more porous structure as a result of annealing was also proposed by Nakazawa and Wang [9]. These porous structures might enhance enzyme hydrolysis, which possibly depends on starch type and enzyme type.…”

Section: Degree Of Hydrolysismentioning

confidence: 93%

“…According to Campus et al [7] and Oates [8], better hydrolysis of raw starch can be achieved by increasing the incubation temperature to approximately 60°C. Recently, Nakazawa and Wang [9] demonstrated that heat treatment also created void, porous structure that allowed for more rapid hydrolysis by acid. Therefore, the objective of the present study was to study the effect of heat treatment on the susceptibility of starch to hydrolysis by granular starch-hydrolyzing enzyme (35°C).…”

mentioning

confidence: 99%

Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme

Uthumporn

Shariffa

Karim

2011

Appl Biochem Biotechnol

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The effect of heat treatment below the gelatinization temperature on the susceptibility of corn, mung bean, sago, and potato starches towards granular starch hydrolysis (35°C) was investigated. Starches were hydrolyzed in granular state and after heat treatment (50°C for 30 min) by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed heat-treated starches showed a significant increase in the percentage of dextrose equivalent compared to native starches, respectively, with corn 53% to 56%, mung bean 36% to 47%, sago 15% to 26%, and potato 12% to 15%. Scanning electron microscopy micrographs showed the presence of more porous granules and surface erosion in heat-treated starch compared to native starch. X-ray analysis showed no changes but with sharper peaks for all the starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and swelling power of heat-treated starches was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and heat treatment before hydrolysis significantly increased the degree of hydrolysis.

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“…The first more rapid phase is attributed to hydrolysis of amorphous regions of the starch granules, whether they be at the surface or in the interior. The second phase is attributed to a slower degradation of less accessible starch molecules present in the crystalline lamellae (Biliaderis et al, 1981;Hoover, 2000;Jacobs et al, 1998;Kainuma and French, 1971;Nakazawa, and Wang, 2003;Robin et aI., 1974;Robin etal., 1975;WatanabeandFrench,1980).…”

Section: Acid Hydrolysismentioning

confidence: 99%

“…2009). To has been postulated to represent the melting of the weakest crystallites (Larsson and Eliasson, 1991;Nakazawa and Wang, 2003;Wang et al, 1997). Whereas Tc represents melting of crystallites of high stability (Jacobs etal., 1998).…”

Section: Amylose Leachingmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Cited by 107 publications

References 23 publications

Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

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