Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Abstract

Porous starch is attracting very much attention for its absorption and shielding ability in many food applications. The effect of two different enzymes, fungal α-amylase (AM) or amyloglucosidase (AMG), on corn starch at sub-gelatinization temperature was studied as an alternative to obtain porous starch. Biochemical features, thermal and structural analyses of treated starches were studied. Microscopic analysis of the granules confirmed the enzymatic modification of the starches obtaining porous structures with more agglomerates in the case of AMG treated starches. Several changes in thermal properties and hydrolysis kinetics were observed in enzymatically modified starches. Hydration properties were significantly affected by enzymatic modification being greater influenced by AMG activity, and the opposite trend was observed in the pasting properties. Overall, results showed that enzymatic modification at sub-gelatinization temperatures really offer an attractive alternative for obtaining porous starch granules to be used in a variety of foods applications.

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

“…This may suggest that changes not only took place on the surface but also in the internal structure. Similar results were found by Dura et al [15] when treating maize starch with α-amylase, indicating that this enzyme exerted its major action in the inner core and only small holes in the surface were necessary for entering. Even though previous results showed a low susceptibility of native maize flours to the B or BMA catalysis [12], that small accessibility was enough to promote some changes on pasting profiles of the flours.…”

“…In vitro starch digestibility was measured following the method described by Dura et al [15] with slight modifications. Briefly, flour sample (0.1 g) was incubated with porcine pancreatic α-amylase (0.2 U/mL) (Type VI-B, ≥10 units/mg solid, Sigma Chemical, St. Louis, USA) in 10 mL of 0.1 M sodium maleate buffer (pH 6.9) in a shaking water bath at 37 °C.…”

Influence of germination time of brown rice in relation to flour and gluten free bread quality

“…After 12 h germination (12H) only slight increase in the peak viscosity was detected, likely due hydrolysis products were washed out after soaking. Despite intact granules are less susceptible to amylase action, giving sufficient time starch can be degraded and sugars are released (Dura et al 2014). At 48 h of germination the viscosity plot was drastically reduced during heating and cooling, owing to extensive degradation of starch granules.…”

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

“…Thus the observed differences cannot be explained only by the drying 245 process but also by the extrusion process. 246 Native flour particles treated by amylase (Figure 1b) appeared disaggregated, disrupted, 247 and pasted to each other, which could be explained by the leaching of some of the 248 amylose, which acted as a gluing material (Dura, Błaszczak & Rosell, 2014). …”