Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

The objective was to compare the action of different hydrolases for producing porous corn starches. Amyloglucosidase (AMG), α-amylase (AM), cyclodextrin-glycosyltransferase (CGTase) and branching enzyme (BE) were tested using a range of concentrations. Microstructure, adsorptive capacity, pasting and thermal properties were assessed on the porous starches. SEM micrographs showed porous structures with diverse pore size distribution and pore area depending on the enzyme type and its level; AMG promoted the largest holes. Adsorptive capacity was significantly affected by enzymatic modification being greater influenced by AMG activity. Unexpectedly, amylose content increased in the starch treated with AMG and BE, and the opposite trend was observed in AM and CGTase treated samples, suggesting different mode of action. A heatmap illustrated the diverse pasting properties of the different porous starches, which also showed significant different thermal properties, with lower To and Tp. Porous starch properties could be modulated by using different enzymes and concentrations.

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“…values. Those effects have been reported when wheat starch was treated by CGTase 349 Gujral and Rosell (2004). 350…”

Section: Hypothesis 346mentioning

confidence: 74%

Comparison of porous starches obtained from different enzyme types and levels

Benavent‐Gil

Rosell

2017

Carbohydrate Polymers

145

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“…The water solubility index (WSI) was determined from the amount of dried solids obtained after drying the supernatant [21]. Additionally, the swelling power was determined following the method reported following standard method [25] with some modifications. Practically sample of 2.00 g ± 0.01 g was placed in a graduated cylinder and mixed with 20 mL of distilled water, then kept at room temperature for 2 h. The swelling volume was Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of… calculated by dividing the total volume of the swollen sample and the original dry weight of the sample.…”

Section: Physicochemical and Functional Properties Of Mucuna Bean Floursmentioning

confidence: 99%

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

et al. 2015

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This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p \ 0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-31.2 %), total sugar (range 46.5-51.1 %) and lipid (range 1.5-7.2 %) levels increased significantly (p \ 0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-4.6 %), polyphenols (range 0.82-5.32 %), phytates (0.83-1.64 %) and L-Dopa (range 94.03-611.12 mg/100 g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p \ 0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and L-Dopa levels in the flour.

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“…The ratio of amylose/amylopectin was determined following the method described by Gujral and Rosell (2004). Rice flour fraction (50.0mg ± 0.1mg) was dispersed in 1.0 ml of distilled water in an eppendorf tube using a wire rod and cooked at 90 ºC for 15 min in a water bath.…”

Section: Amylose/amylopectin Ratiomentioning

confidence: 99%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

175

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Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behaviour, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k) .. No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physicochemical properties.Keywords: rice flour; particle size; starch damage; physical properties; starch hydrolysis Highlights• Particle size heterogeneity of rice flour affects hydration properties• Rice flour hydration properties increase with the reduction of particle size• Starch enzymatic hydrolysis varies with the particle size distribution• There was not a clear relationship between particle size and starch hydrolysis rate 3

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Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

Cited by 24 publications

References 24 publications

Comparison of porous starches obtained from different enzyme types and levels

Comparison of porous starches obtained from different enzyme types and levels

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

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