Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization

Abstract

Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.

Optimization of Conditions for Extracting Type 2 Jackfruit Seed Resistant Starch using Response Surface Methodology

“…These results indicate that extending the hydrolysis time of the enzyme is necessary to completely hydrolyze the digestible starch, thereby leading to a higher recovery efficiency of resistant starch. This result is consistent with a study by Yangjin Liu and colleagues, where the hydrolysis of corn starch with heat-resistant alpha-amylase enzyme showed that as the time increased from 15 minutes to 25 minutes, the RS content gradually increased, reaching a maximum at 25 minutes, but continued increase in hydrolysis time up to 55 minutes resulted in a decrease in RS [16]. A study by Zhang and Jin combined two types of enzymes, α-amylase and pullulanase, to hydrolyze digestible starch and recover resistant starch from corn starch.…”

“…This result follows a similar trend to that of Liu and colleagues. When there is an excess of substrate, the reaction rate increases with increasing enzyme concentration, but when the enzyme concentration saturates with substrate concentration, the reaction rate does not change or tends to decrease [16].…”

“…The Lack of Fit of the model is 0.1073, demonstrating that the model fits well with the experimental data. Additionally, the R2 (coefficient of determination) values of the model greater than 0.9 indicate a high correlation between the predicted model and the experimental values [20], [16]. 4, the experimental condition that has the greatest impact on the RS2 content is the quadratic term of enzyme concentration (X 2…”

Physiochemical characterization and ameliorative effect of rice resistant starch modified by heat-stable α-amylase and glucoamylase on the gut microbial community in T2DM mice

“…17 However, current research studies primarily focus on the structure and in vitro digestion characteristics of RS3, which is prepared using complex enzymes. [18][19][20][21] Therefore, the hypoglycaemic effects and their impact on gut microbiota modulation still require further investigation.…”

Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

“…Resistant starch type 4 in particular is formed by various chemical modifications such as repolymerization, crosslinking and substitution. All changes that starch can undergo increase indigestibility through specific mechanisms caused by the chemical reactions ( 4 ). Repolymerization ( 5 ) and cross-linking ( 6 ) increase atypical bonds which make starch indigestible.…”