Preparation of slowly digestible sweet potato Daeyumi starch by dual enzyme modification

Jo, Al; Kim, Ha Ram; Choi, Soo Jung; Lee, Joon Seol; Chung, Mi Nam; Han, Seon Kyeong; Park, Cheon-Seok; Moon, Tae Wha

doi:10.1016/j.carbpol.2016.02.021

Cited by 56 publications

(19 citation statements)

References 36 publications

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“…During retrogradation, recrystallization of TPS specimens occurred considerably in the moisture rich environment, since TPS specimens easily absorb moisture after remaining at 20°C/50% RH for specified time periods. Moreover, a higher moisture content environment would facilitate movement of double helices [85], which could promote the formation of B-type crystals among the branched chains of amylopectin during conditioning [79,[83][84][85]89]. However, ∆H of the new melting endotherms and diffraction peaks of V h -and B-type crystals for conditioned TPS 100 GA x specimens were considerably smaller than those of corresponding TPS specimens aged for the same amounts of time.…”

Section: Wide-angle X-ray Diffractionmentioning

confidence: 99%

Melt-processing, moisture-resistance and strength retention properties of supercritical CO2-processed thermoplastic starch resins

Peng

Kuo

Huang

et al. 2018

Express Polym. Lett.

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This paper represents the first report of thermoplastic starch (scCO 2 TPS) and glutaraldehyde (GA) modified TPS resins (scCO 2 TPS 100 GA x), gelatinized and/or modified with the aid of supercritical carbon dioxide (scCO 2). The melt flow rate, initial and retention values of tensile strength (σ f) of TPS and GA-modified TPS prepared using scCO 2 fluid were considerably higher than those of TPS and TPS 100 GA x materials prepared in the conventional way. After conditioning at 20°C/50% RH for 56 days, the σ f of properly prepared scCO 2 TPS 100 GA 0.1 still remained at 17.5 MPa, which is around 3.5 times of that of the corresponding conditioned TPS 100 GA 0.1. The moisture contents of conditioned scCO 2 TPS and scCO 2 TPS 100 GA x were considerably lower than those of the corresponding TPS and TPS 100 GA x aged for the same amounts of time. Conditioned scCO 2 TPS and scCO 2 TPS 100 GA x exhibited only V h-type crystals with melting temperatures ~20°C lower than those of corresponding conditioned TPS and TPS 100 GA x. In comparison to TPS and TPS 100 GA x , more dissociated amylopectin chains with loosely hydrogen-bonded-OH groups and significantly less retrogradation was found for conditioned scCO 2 TPS and scCO 2 TPS 100 GA x .

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Section: Wide-angle X-ray Diffractionmentioning

confidence: 99%

Melt-processing, moisture-resistance and strength retention properties of supercritical CO2-processed thermoplastic starch resins

Peng

Kuo

Huang

et al. 2018

Express Polym. Lett.

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“…For instance, fungal α‐amylase or amyloglucosidase have been used for obtaining porous starch granules at sub‐gelatinization temperature . Also, dual enzyme (glycogen branching enzyme and amylosucrase) treatment has been proposed for obtaining slowly digestible starch . It has been shown that treatment with 1,4‐α‐glucan branching enzyme is able to retard the short‐ and long‐term retrogradation of corn starch .…”

Section: Introductionmentioning

confidence: 99%

Structural changes of corn starch duringSaccharomyces cerevisiaefermentation

et al. 2016

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Native corn starch (NCS) dispersions (3% w/v) were inoculated with native (i.e., not genetically modified) Saccharomyces cerevisiae (2 Â 10 7 cells mL À1 ), fermented for 0,12,24, 48, 72, 96, 120, and 168 h at 38°C. It was found that glucoamylases, the amylolytic enzymes produced by native S. cerevisiae, produced morphological changes in the fermented corn starch (FCS) granules by attacking in a first stage the fractures around the Malta cross. In the long-term (96 h and higher times), the starch granules were broken down into fragments of different sizes. The FCS dispersions were centrifuged and the precipitates were subjected to different analyses. XRD analysis indicated that while the crystallinity of the unfermented NCS was 32.82%, crystallinity progressively increased to a maximum of 40.94% for the FCS after 96 h. The FTIR absorbance ratio 1047 cm À1 /1022 cm À1 remained nearly unchanged during the first 96 h of fermentation, suggesting that the short-range crystallinity linked to double-helices was unaffected. Thermal analysis data showed that FCS exhibited gelatinization temperature range and enthalpy maxima after 96 h of fermentation. The FCS obtained at different fermentation times, were subjected to stringent hydrolysis conditions. Longer fermentation times resulted in diminished hydrolysis percentage of FCS. Overall, the results of this work show that the fermentation of NCS with native S. cerevisiae for given specific times can induce structural changes in the fermented granules, leading to positive improvement of some properties, such as increased crystallinity, lower susceptibility to hydrolysis, and enhanced thermal properties.

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“…Molecular mass was measured according to a previous approach. [23] Briefly, the 1 mL starch solution was filtered and then transfused to a high-performance size-exclusion chromatography (HPSEC) integrated with multi-angle laser light scattering (MALLS) and a differential refractive index (RI). Shodex OH-Pak 804 and 806 columns were connected in tandem and equilibrated at 25°C and then 200 μl sample was injected.…”

Section: Structure Characteristicsmentioning

confidence: 99%

“…These external chains contribute to molecular entanglement leading to higher shear resistance. The low swelling power of starches is attributed to low amount of A chains, high percentage of B1 (DP [13][14][15][16][17][18][19][20][21][22][23][24] and B2 (DP [25][26][27][28][29][30][31][32][33][34][35][36] chains. [12] In addition, high swelling and solubility arise from low molecular weight of amylose along with an incompact granule structure.…”

Section: Introductionmentioning

confidence: 99%

Structural and functional modifications of kudzu starch modified by branching enzyme

Cui

Janaswamy

2019

International Journal of Food Properties

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Kudzu starch has been used as a natural healthy food worldwide. Low solubility, poor water dispensability, high paste viscosity and low fluidity limit its wholesome utility. In order to improve its processing properties and applicability, kudzu starch has been modified using a branching enzyme (BE) from Rhodothermus obamensis and in combination with maltogenic amylase (MA) from Bacillus stearothermophilus. The results indicated that amylose content and molecular weight decreased with enzyme treatment but the proportion of short chains and branch density increased. The natural A-starch type crystalline structure changes to V-type but with decreased crystallinity. The storage modulus and loss modulus depended on the enzyme treatment time. Overall, enzymatic modification results in starch fractions with increased solubility and paste transparency, reduced gelatinization temperature, gelatinization enthalpy, and viscosity. The outcome opens up new opportunities to develop more palatable and marketable products based on kudzu starch.

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Preparation of slowly digestible sweet potato Daeyumi starch by dual enzyme modification

Cited by 56 publications

References 36 publications

Melt-processing, moisture-resistance and strength retention properties of supercritical CO2-processed thermoplastic starch resins

Melt-processing, moisture-resistance and strength retention properties of supercritical CO2-processed thermoplastic starch resins

Structural changes of corn starch duringSaccharomyces cerevisiaefermentation

Structural and functional modifications of kudzu starch modified by branching enzyme

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