Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
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Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch. / Zhong, Yuyue; Herburger, Klaus; Xu, Jinchuan; Kirkensgaard, Jacob Judas Kain; Khakimov, Bekzod; Hansen, Aleksander Riise; Blennow, Andreas.
I: Food Hydrocolloids, Bind 123, 107118, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
AU - Zhong, Yuyue
AU - Herburger, Klaus
AU - Xu, Jinchuan
AU - Kirkensgaard, Jacob Judas Kain
AU - Khakimov, Bekzod
AU - Hansen, Aleksander Riise
AU - Blennow, Andreas
N1 - Publisher Copyright: © 2021
PY - 2022
Y1 - 2022
N2 - A method for efficient functional modification of starch granules by thermal ethanol pre-treatment and subsequent maltogenic α-amylase (MA) and branching enzyme (BE) post-treatments is described. Ethanol pre-treatment significantly increased the swelling power of starch granules thereby increasing the MA and BE susceptibility. Ethanol pre-treated granules became shrunk and twisted after incubating in buffer. Sequential MA post-treatments remarkably increased the α-1,6 to α-1,4 ratio and the content of amylopectin short chains (DP 1–10), contributing to the low retrogradation rate. BE post-treatments significantly decreased the product yield, increased the relative crystallinity of starch granules, suggesting BE had intramolecular transglucosylation activity which altered the branch position and reduced the molecular size by forming cyclic structures. Moreover, BE post-treatments showed an α-1,6 to α-1,4 transglucosylation activity by decreasing the α-1,6 to α-1,4 ratio, especially during simultaneous MA and BE catalysis. However, in the simultaneous MA and BE post-catalysis, MA dosage was predominant by noticeably hydrolyzing amylopectin and amylose molecules and increasing the α-1,6 to α-1,4 ratio, thereby leading to the lowest digestibility and retrogradation.
AB - A method for efficient functional modification of starch granules by thermal ethanol pre-treatment and subsequent maltogenic α-amylase (MA) and branching enzyme (BE) post-treatments is described. Ethanol pre-treatment significantly increased the swelling power of starch granules thereby increasing the MA and BE susceptibility. Ethanol pre-treated granules became shrunk and twisted after incubating in buffer. Sequential MA post-treatments remarkably increased the α-1,6 to α-1,4 ratio and the content of amylopectin short chains (DP 1–10), contributing to the low retrogradation rate. BE post-treatments significantly decreased the product yield, increased the relative crystallinity of starch granules, suggesting BE had intramolecular transglucosylation activity which altered the branch position and reduced the molecular size by forming cyclic structures. Moreover, BE post-treatments showed an α-1,6 to α-1,4 transglucosylation activity by decreasing the α-1,6 to α-1,4 ratio, especially during simultaneous MA and BE catalysis. However, in the simultaneous MA and BE post-catalysis, MA dosage was predominant by noticeably hydrolyzing amylopectin and amylose molecules and increasing the α-1,6 to α-1,4 ratio, thereby leading to the lowest digestibility and retrogradation.
KW - Branching enzyme
KW - Cold swelling starch
KW - Maltogenic α-amylase
KW - Solid state modification
KW - Starch
U2 - 10.1016/j.foodhyd.2021.107118
DO - 10.1016/j.foodhyd.2021.107118
M3 - Journal article
AN - SCOPUS:85113365487
VL - 123
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 107118
ER -
ID: 284094511