Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
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DOI：
10.1016/j.fbp.2009.10.001
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发表时间：
2010-03-01
影响因子：
4.6
通讯作者：
Karim, A. A.
中科院分区：
文献类型：
--
作者：
Uthumporn, U.;Zaidul, I. S. M.;Karim, A. A.
使用α-淀粉酶和葡糖淀粉酶的混合物在35 ℃下水解天然颗粒淀粉（玉米、木薯、绿豆和西米）24小时。分析了水解淀粉的水解度以及理化和功能特性。玉米淀粉显示出最高的水解度，如由穿透到颗粒深处的明显孔的存在所证明的。木薯淀粉的酶解腐蚀主要发生在表面，而绿豆淀粉和西米淀粉的酶解过程中则出现了孤立的多孔结构。直链淀粉含量显着较低的所有淀粉，除了西米淀粉。所有淀粉的粉末X-射线衍射显示水解后没有显着的变化，但水解淀粉显示出更多的结晶性质。酶的作用引起淀粉的一些糊化特性和溶胀/溶解性的显着变化。显然，酶能够在亚糊化温度下将颗粒淀粉水解至可变程度，并且产生相对高的转化度。(C)2009年，化学工程师学会。Elsevier B. V.出版，保留所有权利。
Native granular starches (corn, cassava, mung bean, and sago) were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 degrees C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enzymatic erosion occurred mainly at the surface for cassava, whereas isolated porous structures were observed in hydrolyzed mung bean and sago starch. The amylose content was significantly lower in all starches except for sago starch. The powder X-ray diffraction of all starches showed no significant changes after hydrolysis, but hydrolyzed starches showed a more crystalline nature. The action of enzymes caused significant changes in some pasting properties and in the swelling/solubility of starches. Evidently, enzymes were able to hydrolyze granular starches to a variable degree at sub-gelatinization temperature, and produced a relatively high degree of conversion. (C) 2009 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.