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

Research output: Contribution to journalJournal articlepeer-review

Standard

Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. / Zhong, Yuyue; Herburger, Klaus; Kirkensgaard, Jacob Judas Kain; Khakimov, Bekzod; Hansen, Aleksander Riise; Blennow, Andreas.

In: Food Hydrocolloids, Vol. 120, 106904, 2021.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Zhong, Y, Herburger, K, Kirkensgaard, JJK, Khakimov, B, Hansen, AR & Blennow, A 2021, 'Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch', Food Hydrocolloids, vol. 120, 106904. https://doi.org/10.1016/j.foodhyd.2021.106904

APA

Zhong, Y., Herburger, K., Kirkensgaard, J. J. K., Khakimov, B., Hansen, A. R., & Blennow, A. (2021). Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocolloids, 120, [106904]. https://doi.org/10.1016/j.foodhyd.2021.106904

Vancouver

Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocolloids. 2021;120. 106904. https://doi.org/10.1016/j.foodhyd.2021.106904

Author

Zhong, Yuyue ; Herburger, Klaus ; Kirkensgaard, Jacob Judas Kain ; Khakimov, Bekzod ; Hansen, Aleksander Riise ; Blennow, Andreas. / Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. In: Food Hydrocolloids. 2021 ; Vol. 120.

Bibtex

@article{a699f42c017b463e8172a903425b8d61,
title = "Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch",
abstract = "Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after maltogenic α-amylases pre-treatment. This pre-treatment produced pores at the starch granule surface, which decreased the granular yield, but increased the branching degree in starch molecules. BE post-treatments recovered the yield, increased the content of long amylose chains, and the starch crystallinity. WAXS analysis showed that BE transformed the unresolved doublet peak at 2θ 17° and 18° to a strong peak at 2θ 17°, i.e. transformed the granules from the A-type to a mixed A-, B-type allomorph. Syneresis of starch gels increased with increasing BE concentrations and increased the content of slowly digested starch in retrograded starch preparations. Rheology data demonstrated that low and medium BE concentrations produced starch gels with higher G′ and G″ after storage for 1day, whereas high BE concentrations reduced both G′ and G{\textquoteright}{\textquoteright}. Our data demonstrate the potential of clean, enzyme-based protocols using sequential addition of starch active enzymes for post-harvest modification of raw starch granules to obtain clean and functional starch.",
keywords = "Branching enzyme, Maltogenic α-amylase, Solid state modification, Starch",
author = "Yuyue Zhong and Klaus Herburger and Kirkensgaard, {Jacob Judas Kain} and Bekzod Khakimov and Hansen, {Aleksander Riise} and Andreas Blennow",
note = "Funding Information: This study was partly supported by Archer Daniels Midland ( ADM ) Company, Decatur IL, and China Scholarship Council (CSC). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
doi = "10.1016/j.foodhyd.2021.106904",
language = "English",
volume = "120",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

AU - Zhong, Yuyue

AU - Herburger, Klaus

AU - Kirkensgaard, Jacob Judas Kain

AU - Khakimov, Bekzod

AU - Hansen, Aleksander Riise

AU - Blennow, Andreas

N1 - Funding Information: This study was partly supported by Archer Daniels Midland ( ADM ) Company, Decatur IL, and China Scholarship Council (CSC). Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021

Y1 - 2021

N2 - Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after maltogenic α-amylases pre-treatment. This pre-treatment produced pores at the starch granule surface, which decreased the granular yield, but increased the branching degree in starch molecules. BE post-treatments recovered the yield, increased the content of long amylose chains, and the starch crystallinity. WAXS analysis showed that BE transformed the unresolved doublet peak at 2θ 17° and 18° to a strong peak at 2θ 17°, i.e. transformed the granules from the A-type to a mixed A-, B-type allomorph. Syneresis of starch gels increased with increasing BE concentrations and increased the content of slowly digested starch in retrograded starch preparations. Rheology data demonstrated that low and medium BE concentrations produced starch gels with higher G′ and G″ after storage for 1day, whereas high BE concentrations reduced both G′ and G’’. Our data demonstrate the potential of clean, enzyme-based protocols using sequential addition of starch active enzymes for post-harvest modification of raw starch granules to obtain clean and functional starch.

AB - Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after maltogenic α-amylases pre-treatment. This pre-treatment produced pores at the starch granule surface, which decreased the granular yield, but increased the branching degree in starch molecules. BE post-treatments recovered the yield, increased the content of long amylose chains, and the starch crystallinity. WAXS analysis showed that BE transformed the unresolved doublet peak at 2θ 17° and 18° to a strong peak at 2θ 17°, i.e. transformed the granules from the A-type to a mixed A-, B-type allomorph. Syneresis of starch gels increased with increasing BE concentrations and increased the content of slowly digested starch in retrograded starch preparations. Rheology data demonstrated that low and medium BE concentrations produced starch gels with higher G′ and G″ after storage for 1day, whereas high BE concentrations reduced both G′ and G’’. Our data demonstrate the potential of clean, enzyme-based protocols using sequential addition of starch active enzymes for post-harvest modification of raw starch granules to obtain clean and functional starch.

KW - Branching enzyme

KW - Maltogenic α-amylase

KW - Solid state modification

KW - Starch

U2 - 10.1016/j.foodhyd.2021.106904

DO - 10.1016/j.foodhyd.2021.106904

M3 - Journal article

AN - SCOPUS:85107416631

VL - 120

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 106904

ER -

ID: 273539348