Preparation, Structure, and Properties of Enzymatically‐Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods

Abstract

Amylase represents a green and healthy method that can be used to inhibit retrogradation of starch and high starchy foods. In this study, glutinous rice starch is hydrolyzed using α‐amylase or β‐amylase at different dextrose equivalent (DE) values to investigate the effect of enzymatically‐hydrolyzed glutinous rice starch (EGS) on the anti‐retrogradation of rice cakes. The latter's hardness shows that EGS successfully slowed down the retrogradation of rice cakes with this effect being dependent on the type of amylase and DE value. The structure and physicochemical characteristics of different EGS are determined to identify the reasons for their different anti‐retrogradation effects. It is found that with increasing DE values, molecular weight decreased but molecular structural differences increased, with both effects influencing the properties of EGS. Similarly, decreased swelling power and viscosity, and increased solubility affects the texture of rice cakes while decreased retrogradation enthalpy and crystallinity indicates that EGS can retard the retrogradation process. Overall, there are significant differences in structure and physicochemical properties of EGS that are hydrolyzed by α‐amylase or β‐amylase. Since the production of enzymatically‐hydrolyzed starch can be standardized, it is feasible for rice cake and other high starchy foods to become modern industrially‐made convenience foods.

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

“…Primarily consumed as a staple food, rice is also processed to yield an array of convenient and expedient snack products with diverse flavors and styles [4]. Given that starch constitutes approximately 70% of the composition of rice, the staling phenomenon occurs unavoidably during processes such as transportation, storage, and sale, causing alterations in its intrinsic attributes, including decreased solubility in water, diminished palatability, and impaired digestive properties [5]. Freshly baked bread exhibits a desirable texture, is soft yet resilient in structure, and is elastic [6].…”

Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale

“…These hydrolases have been successful in modification of starch to impart thickening and gelling effects as a stabilizer, as well as in preparation of porous structure and retardation of retrogradation. [4,6] Recently, it was reported that maltogenic 𝛼-amylase could act on the starch granule to create visible pores, improve retrogradation behavior, and reduce digestibility. [7,8] Moreover, the maltohexaose-forming 𝛼amylase, another member of maltooligosaccharide-forming amylases, could efficiently hydrolyze the raw starch granule into a porous structure at subgelatinization temperature.…”