Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Abstract

Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties

“…Figure shows the micrographs for different degrees of modification (native PS…PUL‐40). Native PS was found to have a smooth and rigid granule surfaces, which is basically consistent with the finding reported by Li et al The micrographs in Figure (A–H) illustrate that the surface of starch granules was slightly affected by the enzymatic treatment and probably the subsequent preparation steps. However, the specificity of the damage increased with increasing enzyme dosage by trend.…”

“…They proved significantly affected T c and Δ T gel by the enzymatic degradation, while T o and T p did not change. In contrast, Li et al detected increasing gelatinization temperatures with increasing degree of hydrolysis by PUL.…”

“…Gelatinization is an endothermic transition in conjunction with the dissolution of the double helical organization and the disintegration of crystalline structures to an amorphous conformation of the starch polymers . DSC technique was used to evaluate the thermal gelatinization properties of the starch samples comprehensively.…”

“…Unfortunately, the acid‐modification is widely non‐specific, but the enzymatic approach could be a promising alternative . In particular debranching enzymes like PUL could effectuate a more specific and additionally very fast molecular degradation of the starch polymers.…”

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

“…Among these modifications, enzymatic modification is normally used for improving the quality of food starches. Several studies have reported that the starch debranched using pullulanase greatly improve the formation of resistant starch and the characteristics of starch . In addition, physical modification of starch reduces its melting temperature, viscosity, and swelling power and increases its solubility .…”