Physicochemical properties of partially debranched waxy rice starch

Precha-Atsawanan, Suthsiri; Puncha‐arnon, Santhanee; Wandee, Yuree; Uttapap, Dudsadee; Puttanlek, Chureerat; Rungsardthong, Vilai

doi:10.1016/j.foodhyd.2017.12.014

Cited by 33 publications

(15 citation statements)

References 28 publications

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“…Starch consists of mainly two polymer fractions, AM (linear polymers of α‐1,4‐glycosidic linked anhydroglucose units; AGU) and AP (α‐1,4‐glycosidic linked AGU and additional branches by α‐1,6‐glycosidic linkages), differing in e.g., molecular structure and size, respectively, as well as the overall techno‐functional properties . Regular starches feature an AM:AP ratio of about 25:75 w/w.…”

Section: Introductionmentioning

confidence: 99%

“…Anyway, yielding a high amount of linear polymer chains causes substantial retrogradation effects in an aqueous solution, which is a prerequisite for pronounced gelation. Precha‐Atsawanan et al recently reported improved gel properties (firm, smooth, non‐sticky, and a glossy appearance) of partially debranched starch.…”

Section: Introductionmentioning

confidence: 99%

“…Starch consists of mainly two polymer fractions, AM (linear polymers of α-1,4glycosidic linked anhydroglucose units; AGU) and AP (α-1,4-glycosidic linked AGU and additional branches by α-1,6glycosidic linkages), differing in e.g., molecular structure and size, respectively, as well as the overall techno-functional properties. [1][2][3] Regular starches feature an AM: AP ratio of about 25:75 w/w. Especially PS possesses conspicuous properties, most likely due to its comparable high contents of phosphate ester groups in the AP affecting several interesting characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…

The debranching enzyme pullulanase (PUL) is used in order to conduct a partial conversion of a regular granular potato starch (PS) improving the techno-functional properties when used as a gelling agent. The starch is hydrolyzed systematically by grading the amount of a technical enzyme solution added (1,2,3,4,5,10,20, and 40 mL PUL solution) resulting 400 g of a 20% (w/w) suspension. Morphological characteristics of the granules (scanning electron microscopy, SEM), swelling behavior (differential scanning calorimetry, DSC), polymer solubility, hot paste viscosity, gel strength, and molecular properties of the starch samples (size exclusion chromatographymulti angle laser light scattering-differential refractive index detection, SEC-MALS-DRI) as well as the respective separated amylose (AM) and amylopectin (AP; size exclusion chromatography-conventional standard calibration-differential refractive index detection, SEC-cal-DRI) branch chains fractions are comprehensively analyzed.

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confidence: 99%

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Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties

2019

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The debranching enzyme pullulanase (PUL) is used in order to conduct a partial conversion of a regular granular potato starch (PS) improving the techno‐functional properties when used as a gelling agent. The starch is hydrolyzed systematically by grading the amount of a technical enzyme solution added (1, 2, 3, 4, 5, 10, 20, and 40 mL PUL solution) resulting 400 g of a 20% (w/w) suspension. Morphological characteristics of the granules (scanning electron microscopy, SEM), swelling behavior (differential scanning calorimetry, DSC), polymer solubility, hot paste viscosity, gel strength, and molecular properties of the starch samples (size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection, SEC‐MALS‐DRI) as well as the respective separated amylose (AM) and amylopectin (AP; size exclusion chromatography‐conventional standard calibration‐differential refractive index detection, SEC‐cal‐DRI) branch chains fractions are comprehensively analyzed. The granule surface is visibly affected, but the granular structure is largely intact. The DSC gelatinization characteristics are impacted manifold, and the solubility, in particular when disintegrated using pressure cooking, increases. The hot paste viscosity decreases, while the ability to form mechanically stable gel structures increases due to modification. The weight‐average molar mass (Mw) decreases from 38.2 × 106 (native) to 2.3 × 106 g mol−1 (40 mL PUL solution), in particular due to cleavage of α‐1,6‐linkages within the AP. Surprisingly, the detailed analysis reveals a concomitant and remarkable degradation of the AM‐fraction. The partial hydrolysis of granular starch by means of a debranching enzyme is shown to be basically a very specific, fast, and serious alternative to e.g., the acid‐tinning process.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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mentioning

confidence: 99%

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Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties

2019

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“…Starch presence in rice cause it one of the most utmost food crops consumed in Asian countries like Malaysia, Indonesia and Thailand [35]. Recent study stated that food and non-food industries are enjoying benefits obtained from versatility of rice starches [36]. Different region produced different taste and variety of rice.…”

Section: Starchmentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties

et al. 2020

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Granular potato starch is modified using the debranching enzyme isoamylase. The modification is performed in aqueous suspension (40% w/w) at 35 °C by grading the volume (100, 250, and 400 µL/50 g of starch, 200 U · mL−1) of enzyme solution added. The starch products obtained are comprehensively investigated in terms of morphological (scanning electron microscopy), structural (X‐ray diffraction), thermal (differential scanning calorimetry), techno‐functional (solubility, hot paste viscosity, gel strength), and molecular properties (size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection). The granular integrity is basically preserved after modification and a molecular degradation predominantly of the amylopectin by debranching is proved. However, a slight reduction of the weight average molar mass of the amylose fraction is found too. In addition, the intended partial molecular degradation of the starch polysaccharides, the effect of the preparation procedure including washing with ethanol and grinding impacts several starch characteristics conspicuously.

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Physicochemical properties of partially debranched waxy rice starch

Cited by 33 publications

References 28 publications

Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties

Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties

Application of Starch and Starch-Based Products in Food Industry

Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties

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