Hydrolysis of native and heat-treated starches at sub-gelatinization temperature using granular starch hydrolyzing enzyme

Applied Biochemistry and Biotechnology

Volumn 166, Issue 5, 2012, Pages 1167-1182

  Uthumporn, U ^a   Shariffa, Y N ^a   Karim, A A ^a  

^a University Sains Malaysia   (Malaysia)

Author keywords

Enzymes; Heat treatment and dextrose equivalent; Hydrolysis; Starch

Indexed keywords

AFTER-HEAT TREATMENT; AMORPHOUS REGIONS; AMYLOSE CONTENT; DEGREE OF HYDROLYSIS; GELATINIZATION TEMPERATURE; GRANULAR STARCHES; GRANULAR STATE; MUNGBEANS; NATIVE STARCH; POTATO STARCHES; SURFACE EROSION; SWELLING POWER;

DEXTROSE; ENZYMES; GELATION; HEAT TREATMENT; HYDROLYSIS; PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY;

STARCH;

AMYLOSE; GLUCOSE; GRANULAR STARCH HYDROLYZING ENZYME; HYDROLASE; SAGO; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; HEATING; HYDROLYSIS; MAIZE; MUNG BEAN; POTATO; SCANNING ELECTRON MICROSCOPY; SUB GELATINIZATION TEMPERATURE; TEMPERATURE; X RAY ANALYSIS;

ALPHA-AMYLASES; AMYLOSE; ASPERGILLUS NIGER; GELS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HOT TEMPERATURE; HYDROLYSIS; PARTICLE SIZE; SOLUBILITY; STARCH; X-RAY DIFFRACTION;

SOLANUM TUBEROSUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 84858706727     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-011-9502-x     Document Type: Article

References (23)

1. Wang, W. J., Powell, A. D., & Oates, C. G. (1995). Pattern of enzyme hydrolysis in raw sago starch: effects of processing history. Carbohydrate Polymers, 26, 91-97.
2. Lauro, M., Forssell, P. M., Suortti, M. T., Hulleman, S. H. D., & Poutanen, K. S. (1999). α-Amylolysis of large barley starch granules. Cereal Chemistry, 76, 925-930.
3. Goyal, N., Gupta, J. K., & Soni, S. K. (2005). A novel raw starch digesting thermostable α-amylase from Bacillus sp.I-3 and its use in the direct hydrolysis of raw potato starch. Enzyme and Microbial Technology, 37, 723-734. (Pubitemid 41368046)
4. Knutson, C. A. (1990). Annealing of maize starches at elevated temperatures. Cereal Chemistry, 67, 376-384.
5. Piacquadio, P., Stefano, G. D., & Sciancalepore, V. (2000). The effect of heating at sub gelatinization temperatures on enzymatic digestibility of corn starch. Starch-Starke, 52, 345-348.
6. Wang, P., Singh, V., Xue, H., Johnston, D. B., Rausch, K. D., & Tumbleson, M. E. (2007). Comparison of raw starch hydrolyzing enzyme with conventional liquefaction and saccharification enzymes in drygrind corn processing. Cereal Chemistry, 84, 10-14. (Pubitemid 46213126)
7. Campus, B. G., Priest, F. G., & Stark, J. R. (1992). Hydrolysis of starch granules by the amylase from Bacillus stearothermophilus NCA 26. Process Biochemistry, 27, 17-21.
8. Oates, C. G. (1997). Towards an understanding of starch granule structure and hydrolysis. Food Science & Technology, 8, 375-382.
9. Nakazawa, Y., &Wang, Y. (2003). Acid hydrolysisof native and annealed starches and branch-structure of their Naegeli dextrins. Journal of Carbohydrate Research, 338, 2871-2882. (Pubitemid 37505864)
10. Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 426-428.
11. McGrance, S. J., Cornell, H. J., & Rix, C. J. (1998). A simple and rapid colorimetric method for the determination of amylose in starch products. Starch-Starke, 50, 158-163.
12. Schoch, T. J. (1964). Swelling power and solubility of granular starches. In R. L. Whistler (Ed.), Methods in carbohydrate chemistry. London: Academic Press. Vol. IV.
13. Tester, R. F., Karkalas, J., & Qi, X. (2004). Starch-composition, fine structure and architecture. Journal of Cereal Science, 39, 151-165.
14. Haska, N., & Ohta, Y. (1992). Mechanism of hydrolysis of the treated sago starch granules by raw starch digesting amylase from Penicillium brunneum. Starch-Starke, 44, 25-28.
15. Sarikaya, E., Higasa, T., Adachi, M., & Mikami, B. (2000). Comparison of degradation abilities of α- and β-amylases on raw starch granules. Process Biochemistry, 35, 711-715. (Pubitemid 30056836)
16. Wang, W. J., Powell, A. D., & Oates, C. G. (1997). Effect of annealing on the hydrolysis of sago starch granules. Carbohydrate Polymers, 33, 195-202. (Pubitemid 127395269)
17. Zhang, T., & Oates, C. G. (1999). Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches. Food Chemistry, 65, 157-163. (Pubitemid 29099841)
18. Sopade, P. A., & Kiaka, K. (2001). Rheology and microstructure of sago starch from Papua New Guinea. Journal of Food Engineering, 50, 47-57. (Pubitemid 32776162)
19. Kimura, A., & Robyt, J. F. (1995). Reaction of enzymes with starch granules: kinetics and products of the reaction with glucoamylase. Carbohydrate Research, 277, 87-107.
20. Gallant, D., Mercier, C., & Guilbot, A. (1972). Electron microscopy of starch granules modified by bacterial alpha-amylase. Cereal Chemistry, 49, 354-365.
21. Planchot, V., Colonna, P., & Buleon, A. (1997). Enzymatic hydrolysis of α-glucan crystallites. Carbohydrate Research, 298(4), 319-326.
22. Gallant, D. J., Bouchet, B., Buléon, A., & Pérez, S. (1992). Physical characteristics of starch granules and susceptibility to enzymatic degradation. European Journal of Clinical Nutrition, 46, S3-S6.
23. Tukomane, T., Leerapongnun, P., Shobsngob, S., & Varavinit, S. (2007). Preparation and characterization of annealed-enzymatically hydrolyzed tapioca starch and the utilization in tableting. Starch/Stärke, 59, 33-45.