Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch

Abstract

Single enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase. The structure and physicochemical properties of the corn starch were determined by scanning electron microscopy (SEM), X-ray diffractometry (XRD), Fourier transform infrared spectroscopy (FT–IR), proton nuclear magnetic resonance hydrogen spectroscopy (1HNMR), high-performance anion-exchange chromatography (HPAEC–PAD), differential scanning calorimetry (DSC) and Rapid Visco analyzer (RVA) to determine the changes in the structure and physicochemical properties of maize starch before and after the dual enzyme modification. The branching degree (4.95–7.10%) of maize starch was increased after bi-enzymatic modification, the amylose content (28.77–18.60%) was decreased, and the amylopectin content (70.79–81.71%) was elevated. The relative crystallinity (20.41–30.20%) and short-range ordered structure of the starch increased, and the dual enzyme modification led to a more compact structure. Dual enzyme-modified maize starch showed a decrease in long chains, an increase in short chains, and its degree of branching was elevated. Dual enzyme modification also affected the thermal stability, pasting, light transmittance (1.40–2.16%), solubility (20.15–13.76%), and swelling (33.97–45.79%) of maize starch. It can be concluded that the complex modification of maize starch by β-amylase and α-glucosidase significantly changed the amylose/amylopectin ratio of the starch and made its structure denser. These results can provide a theoretical basis for the enzymatic preparation of maize starch with different amylose/amylopectin ratios and the development and utilization of functional starches.