Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Woo, Seung-Hye; Kim, Ji-Soo; Jeong, Heisawn; Shin, Yu-Jeong; Hong, Jung-Sun; Choi, Hee‐Don; Shim, Jae‐Hoon

doi:10.3390/foods10102269

Cited by 18 publications

(3 citation statements)

References 41 publications

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“…CGTases are also starch-degrading enzymes and belong to the group 13 family of glycoside hydrolases, which consists of more than 80 enzymes [ 11 , 12 ]. CGTases are used industrially to modify starch [ 13 ]. They convert starch into linear and cyclic oligosaccharides, so-called ring-shaped dextrins (cyclodextrins) [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

Kleinwort¹,

Weigand²,

Hoffmann³

et al. 2022

Metabolites

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In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affected products based on differential proteomic analyses. No evidence was found for the presence of starch-degrading bacteria in the affected products. With zymography and proteome analysis, we detected the cause of liquefaction in a pudding by contamination of its aroma component with an engineered amylolytic enzyme, cyclomaltodextrin glucanotransferase (CGTase) from Thermoanaerobacterium thermosulfurigenes. In addition, we detected contamination with Pseudomonas-derived proteolytic ATP-dependent Clp protease in one pudding batch and proteases in technically used amylases, which degraded β-caseins in another batch. Identification of these agents with liquefying properties in dairy products are useful for adjustment of production protocols and/or composition of additives, and thus shelf life extension.

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Section: Resultsmentioning

confidence: 99%

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

Kleinwort¹,

Weigand²,

Hoffmann³

et al. 2022

Metabolites

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“…The low amylose content of the samples indicates that when these starches are incorporated into food products, the swelling of starch will be enhanced (Addy et al, 2014). Since amylose tends to retrograde when foods are frozen and thawed, food with high amylopectin content will be useful in the preparation of foods for freeze-thaw processes (Woo et al, 2021).…”

Section: Yield and Chemical Properties Of The Various Extracted Starchesmentioning

confidence: 99%

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Ojo¹,

Oni²,

Femi³

et al. 2022

Afr. J. Food Sci.

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Starch was extracted from aerial yam (Dioscorea bulbifera) using water, sodium hydroxide, ammonium oxalate, and oxalic acid as extraction solvents, oven-dried at 45°C for 24 h, and milled to flour. The starch obtained was evaluated for yield, chemical and functional properties using standard procedures. The sensory attributes of the starch cooked pastes were also determined. Aerial yam extracted with oxalate gave the highest yield of 20.20% and high amylose content was observed in the water extracted aerial yam samples. A higher purity of 90.45% was observed in the aerial yam starches extracted with oxalate. Water extracted aerial yam starch had the highest swelling power and solubility index of 48.44% and 25.75 g/g with the least gelation capacity of 4% with high pasting viscosities and also low pasting temperature and time. The cooked paste of the starch extracted with oxalic acid was the most acceptable in terms of appearance (8.60) and overall acceptability (8.16). The starch extracted with water had higher swelling power and a solubility index than other starches extracted. Extraction of aerial yam starch with different solvents resulted in variations in the characteristics of the starch, which can find wide applications in both food and non-food industries.

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“…Chemical treatment tends to introduce new groups 2 of 17 and is not desirable from a food safety point of view [4,5]. The addition of enzymes in biological means is not easy to control, and the degree of damage to the starch structure is greater [6,7]. Therefore, physical modification is still a green, safe and efficient method.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

Han

Lin

Hou

et al. 2023

Foods

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Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.

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Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Cited by 18 publications

References 41 publications

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

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