Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

Abstract

Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin ® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities. e combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features.

An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review

“…SEM is an effective technique that is used to study the structural features of starch molecules. It is an important microscopy technique that is often used along with optical microscopy for structural characterization of starch; SEM offers higher magnification and resolution as compared to optical microscopy and can provide clearer images of finer morphological details such as grooves and notches on the starch surface (Vafina et al 2018). It is especially useful to study hydrolyzed starch to view how certain pre-treatments of the starch and enzymatic actions have affected the structure of the granules.…”

Green preparation of citric acid cross-linked starch for improvement of physico-chemical properties of Cyperus starch

“…Innovations via green synthesis has led to development of diverse products for different applications including the production of citric acid via fermentation of the citrus by-products using micro-organisms. [27][28] Different techniques have being employed in the production of citric acid via fermentation and they include; the submerged, surface and solid state fermentation with the latter being the simplest of all the techniques. [29][30] Our intention is to use the green approach to obtain citric acid from fruit wastes which would serve as a precursor for the development of a pharmaceutical excipient.…”

Effect of Fermented Modified Potato Starches to Low-fat Yogurt

“…The starches were used for further research. Physicochemical and morphological characterization of potato starches modified by bacterial amylases have been described by us earlier [8].…”