Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Zhong, Yuyue; Herburger, Klaus; Kirkensgaard, Jacob J. K.; Khakimov, Bekzod; Hansen, Aleksander Riise; Blennow, Andreas

doi:10.1016/j.foodhyd.2021.106904

Cited by 26 publications

(15 citation statements)

References 46 publications

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“…For oats, novel oligosaccharides were produced by hydrolyzing β-glucans with dual enzyme-assisted hydrolysis using α-amylases and transglucosidase in result shorter α-(1,6)-branch linkage glucans, which stabilize the glucose release during the intestinal phase in vitro and may be prebiotic [73]. Another study in vitro also resulted in SDS increasing with corn starch using branching enzymes and maltogenic alpha-amylase [74]. Moreover, as a major nonstarch polysaccharide in cereal grains, arabinoxylans are getting attention for their prebiotic properties, where enzymatically hydrolyzed fiber releases ferulic acid or combines with arabinose [75,76].…”

Section: Enzymatically Treated Polysaccharides As Possible Functional...mentioning

confidence: 99%

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

Štreimikytė

Viškelis

2022

IJMS

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The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts to changing consumers’ demands while searching for ‘clean label’ food products, boosting the immune system, uprising resistance to bacterial and fungal diseases, and climate change challenges. First, enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. As a result, researchers have gained interest in enzymes’ ability to cleave specific bonds of macroelements and release bioactive compounds by enhancing value and creating novel derivatives in plant extracts. The extract is enriched with reducing sugars, phenolic content, and peptides by disrupting lignocellulose and releasing compounds from the cell wall and cytosolic. Nonetheless, depolymerizing carbohydrates and using specific enzymes form and release various saccharides lengths. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. The latest studies have contributed to enzyme-modified extracts and products used for functional, fermented products development and sustainable processes: in particular, nanocellulose, nanocrystals, nanoparticles green synthesis with drug delivery, wound healing, and antimicrobial properties. Even so, enzymes’ incorporation into processes has limitations and is regulated by national and international levels.

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Section: Enzymatically Treated Polysaccharides As Possible Functional...mentioning

confidence: 99%

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

Štreimikytė

Viškelis

2022

IJMS

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“…The effect of porous starch pretreatment on increasing the amylolytic susceptibility of starch granules has been reported more widely than ethanol pretreatment Keeratiburana, Hansen, et al, 2020a;Zhong, Herburger, et al, 2021;Zhong, Keeratiburana, et al, 2021). Ultrasound pretreatment increases the effect of pullulanase activity in modified pea starch granules (Lu, et al, 2018).…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

“…Table 1 Comparison of granular cold water swelling (GCWS) and hydrolase treatment and 452 their efficiencies for enhancing the enzymatic post-treatment of native maize starch granules 453 (Zhong, Herburger, et al, 2021;Zhong, et al, 2022). 454…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

“…Both cold-water swelling and introduction of pores into native starch granules increase the activity of BE on maize starch. This has been demonstrated by treating native starch granules with 50% ethanol at 80 °C (Zhong, et al, 2022) to generate GCWS maize starch and by using MA to produce porous maize starch (Zhong, Herburger, et al, 2021). Based on information from sections 4.1.1 and 4.1.2, and the data from the above two studies, we evaluate the two distinct strategies as follows (for an overview see Table 1):…”

Section: Exemplified Comparison Of Cold Water Swelling and Introducti...mentioning

confidence: 99%

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Recent advances in enzyme biotechnology on modifying gelatinized and granular starch

Zhong

Liu

et al. 2022

Trends in Food Science & Technology

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“…Corn starch treated with branching enzyme followed by maltogenic α‐amylases treatment improved the yield of insoluble starch, and crystallinity increased the branching degree of starch granules (Zhong et al ., 2021). The crystallinity of the acid‐modified starch was increased, whereas the amylose content and solubility were decreased in heat‐moisture treatment of Chestnut starch (Rafiq et al ., 2016).…”

Section: Starch‐based Filmsmentioning

confidence: 99%

Native and modified biodegradable starch‐based packaging for shelf‐life extension and safety of fruits/vegetables

Punia

Whiteside

Suri

et al. 2022

Int J of Food Sci Tech

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Fruits/vegetables are perishable, and physical damage, moisture loss, metabolic changes and post-harvest microbial deterioration are the main reasons for the quality loss and short shelf-life. To address this issue, starch-based packaging films always have been the subject of ongoing interest. The current review examines the advances in starch-based materials, covering basic and applied research. The shelf-life of foods can be increased by using starch-based films with antimicrobial, antioxidant, ultraviolet resistance, oxygen and moisture barrier and pH-reactive qualities as packaging materials. Various composites have been designed to address the shortcomings of pure starch-based materials, including moisture sensitivity and inferior tensile qualities inherent in natural polymers. Practically, the development of entirely biodegradable starch-based polymers is sensitive to the integration of any additives. The main challenge in commercialising starch-based biodegradable packaging film is the structural changes in starch complex molecules that have a considerable impact on the functional qualities of films. This review also highlights using native, modified, nano-composite and antimicrobial starch-based films to enhance the shelf-life and qualities of fresh produce.

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Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Cited by 26 publications

References 46 publications

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

Recent advances in enzyme biotechnology on modifying gelatinized and granular starch

Native and modified biodegradable starch‐based packaging for shelf‐life extension and safety of fruits/vegetables

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