Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch

Li, Yan; Cheng, Wen; Qin, Xi; Sun, Yujie; Xia, Xuanze; Yang, Lianzhan; Fan, Mingcong; Wang, Li; Qian, Haifeng

doi:10.1016/j.jcs.2022.103605

Cited by 8 publications

(7 citation statements)

References 25 publications

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Section: Resultsmentioning

confidence: 99%

“…β-amylase is a strictly exo-acting enzyme, exclusively hydrolyzing the α-1,4 glucosidic bond starting from the nonreducing end of the starch, sequentially releasing maltose units, which could not hydrolyze the starch molecule across the α-1,6 glucosidic bond. 29 The β-amylase hydrolysis rate could reflect the relative ratio of ECL to ICL. ECL was defined as the length of the chain extending from the outermost branching point to the nonreducing end and ICL was the length of the chain between two adjacent branching points.…”

Section: β-Amylasementioning

confidence: 99%

See 1 more Smart Citation

Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09

Wang,

Chen,

et al. 2024

J. Agric. Food Chem.

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Efficient production of cyclodextrins (CDs) has always been challenging. CDs are primarily produced from starch via cyclodextrin glycosyltransferase (CGTase), which acts on α-1,4 glucosidic bonds; however, α-1,6 glucosidic bonds in starch suppress the enzymatic production of CDs. In this study, a glycogen debranching enzyme from Saccharolobus solfataricus STB09 (SsGDE) was utilized to promote the production of β-CD by hydrolyzing α-1,6 glucosidic bonds. The addition of SsGDE (750 U/g of starch) at the liquefaction stage remarkably improved the β-CD yield, with a 43.9% increase. Further mechanism exploration revealed that SsGDE addition could hydrolyze specific branches with less generation of byproducts, thereby promoting CD production. The chain segments of a degree of polymerization ≥13 produced by SsGDE debranching could also be utilized by β-CGTase to convert into CDs. Overall, these findings proposed a new approach of combining SsGDE with β-CGTase to enhance the CD yield.

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Section: Resultsmentioning

confidence: 99%

Section: β-Amylasementioning

confidence: 99%

Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09

Wang,

Chen,

et al. 2024

J. Agric. Food Chem.

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“…During the processing of rice cake, α‐amylase addition was effective in reducing viscosity, hardness, and chewiness (Fan et al., 2023). With an increase in the degree of hydrolysis, the viscosity and particle size of starch samples treated with β‐amylase decreased (Cheng et al., 2022; Y. Li et al., 2023). Flavourzyme is a commercial peptidase with predominant exopeptidase activity that affects the structure of gluten proteins and the viscoelasticity of doughs and has been used to improve food quality (Gu et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes

Chen,

Zhao,

Zhang

et al. 2024

Journal of Food Science

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The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α‐amylase, β‐amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato–wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato–wheat dough revealed that enzyme‐hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three‐dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein–starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high‐quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.Practical ApplicationEnzymatic hydrolysis plays a vital role in the production of high‐quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

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“…Starch, the main storage form of non-structural carbohydrates, can be interconverted by enzymes with soluble sugar that can be used directly. In this process, ADP-glucose pyrophosphorylase (AGPase) is the key rate-limiting enzyme associated with starch synthesis in plants [ 26 , 27 ]; β-amylase is an exo amylase, and some studies have suggested that it plays a major role in starch degradation in bamboo [ 28 , 29 ]. Starch accumulates in the shoots in winter and is consumed in spring by converting it into soluble sugars [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Emerging Insights into the Roles of the Rhizome–Culm System in Bamboo Shoot Development through Analysis of Non-Structural Carbohydrate Changes

Hu,

Kong,

et al. 2023

Plants

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Non-structural carbohydrates (NSCs) required for bamboo shoot development, the critical stage that determines the yield of a bamboo stand, originate from the parent bamboo with the complex underground system. However, the metabolic mechanism of NSCs in the rhizome–culm system during bamboo shoot development remains unclear. In this study, we focused on the changes of NSCs in the rhizome–culm system and used anatomical, physiological, and biochemical methods to investigate the metabolism of NSCs in bamboo shoots of Phyllostachys edulis and the role of NSCs supply in the parent bamboo at different ages. The results showed that NSCs were accumulated and consumed from the bottom to the top in a bamboo shoot, which was consistent with the developmental pattern. The starch granules were stored in advance. The bamboo sheath stored starch from the dormant stage of shoot buds. The functions of culms and rhizomes showed age-dependent differences. Adult culms showed the highest capacity to provide NSCs, with more stored NSCs and higher β-amylase activity. Conversely, young culms seemed to prefer their growth, while old culms tended to store starch. Accordingly, adult rhizomes preferred sugar transport due to the lowest starch storage, lower ADP-glucose pyrophosphorylase (AGPase) activity, and higher β-amylase activity, while young and old rhizomes tended to prefer starch storage. These results provide a basis for further understanding of nutrient metabolism in bamboo stands.

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Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch

Cited by 8 publications

References 25 publications

Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09

Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09

Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes

Emerging Insights into the Roles of the Rhizome–Culm System in Bamboo Shoot Development through Analysis of Non-Structural Carbohydrate Changes

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