Sweet potato starch modified by branching enzyme, beta-amylase and transglucosidase
Sweet potato starch modified by branching enzyme, beta-amylase and transglucosidase
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分支酶、β-淀粉酶和转葡萄糖苷酶改性的甘薯淀粉
DOI：
10.1016/j.foodhyd.2018.05.005
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发表时间：
2018
影响因子：
10.7
通讯作者：
Guo Li
中科院分区：
文献类型：
--
作者：
Guo Li
采用分支酶（BE）、β-淀粉酶（BA）和转葡萄糖苷酶（TG）对甘薯淀粉进行复合改性，以改变甘薯淀粉的分支结构、溶解性、流变性和热稳定性。经BE→BA→TG改性后，淀粉的支化度比对照淀粉高。天然淀粉经酶改性后，Ca型转变为C + V型。酶改性淀粉的相对结晶度较低，且相对结晶度随TG处理时间的延长而增加。酶改性淀粉表现出显着更高的溶解度比对照。随着TG处理时间的延长，变性淀粉的溶解性增加。酶改性后淀粉的吸热峰消失。改性淀粉的粘度随TG处理时间的延长而降低，且随TG处理时间的延长而明显降低。酶改性艾德淀粉糊的储能模量（G′）和损耗模量（G“）均显著低于对照，且随TG处理时间的延长而降低。对照组的G′和G″随角频率的增加几乎呈线性增加，但随角频率的增加呈负相关。然而，通过酶改性，在交叉点之后G“高于G '，并且改性的艾德淀粉糊表现出更像液体的行为。
Sweet potato starch was modified with combination of branching enzyme (BE), β-amylase (BA) and transglucosidase (TG) to modify its branch structure, solubility, rheological and thermal properties. The modified starches possessed the higher degree of branching than control starch after sequential BE→BA→TG modification. After enzymic modification, Ca-type of native starch transformed to C + V type pattern. The enzyme-modified starches displayed lower relative crystallinity and relative crystallinity increased with the increasing time of TG treatment. Enzyme-modified starches exhibited significantly higher solubility than the control. The solubility of the modified starches enhanced with the increasing time of TG treatment. The endothermic peak of starch disappeared after enzymic modification. The viscosity of modified starches declined and it obviously decreased with the increasing time of TG treatment. The storage modulus (G′) and loss modulus (G″) of enzyme-modified starch pastes were significantly lower than that of the control, and they decreased with the increasing time of TG treatment. G′ and G″ of the control increased almost linearly and parallelly with increasing angular frequency. However, through enzymic modification, G″ was higher than G′ after the crossover point and modified starch pastes exhibited a more liquid-like behavior.