The structural and functional properties of corn starch treated with endogenous malt amylases
The structural and functional properties of corn starch treated with endogenous malt amylases
复制标题
内源麦芽淀粉酶处理玉米淀粉的结构和功能特性
DOI：
10.1016/j.foodhyd.2021.106722
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发表时间：
2021-03-06
影响因子：
10.7
通讯作者：
Cui, Bo
中科院分区：
文献类型：
--
作者：
Gui, Yifan;Zou, Feixue;Cui, Bo
为了显著降低酶修饰淀粉的生产成本，提高玉米淀粉衍生物的功能，研究了内源麦芽淀粉酶在不同培养时间下对玉米淀粉结构和功能特性的影响。结果表明，培养第3天的麦芽淀粉酶活性最高（103.3 U/g）。与天然玉米淀粉相比，较高的麦芽酶活性显著破坏了淀粉颗粒的完整性，导致淀粉颗粒的1047 cm(-1)/1022 cm（-1）之比（从1.042降至0.838）和相对结晶度（从35.30%降至28.76%）降低，但糊化温度升高（升高约5℃）。酶处理淀粉的糊化粘度表现为峰值粘度、破碎粘度、最终粘度和挫折粘度的增加。该结果将为获得理想的麦芽淀粉酶而不是商品酶以制备低成本、高性能的淀粉衍生物提供一种有价值的方法。
To significantly decrease the cost of enzyme-modified starch production and improve the functionalities of corn starch derivatives, the effects of endogenous malt amylases at different incubation time on the structural and functional properties of corn starch were investigated. The results indicated that the amylase activity in malt incubated on the third day was highest (103.3 U/g). Compared to native corn starch, the higher activity of malt enzyme significantly destroyed the integrity of starch granules, resulting in lower ratio of 1047 cm(-1)/1022 cm(-1) (from 1.042 to 0.838) and relative crystallinity (from 35.30% to 28.76%) but higher gelatinization temperature (increased by about 5 degrees C). The pasting viscosity of the enzyme-treated starches showed the increase in peak viscosity, breakdown, final and setback viscosity. This outcome would provide a valuable method to obtain desirable malt amylases instead of commercial enzyme to prepare starch derivatives with lower cost and higher performance.