Relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised α-amylase on alginate (from Laminaria digitata algae)

Djabali, Djaffar; Belhaneche, Naïma; Nadjemi, Boubekeur; Dulong, Virginie; Picton, Luc

doi:10.1016/j.jfca.2008.11.001

Cited by 21 publications

(18 citation statements)

References 26 publications

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“…Potato starch was isolated following the method of Djabali et al (2009) and Huang et al (2015), with slight modifications. Potatoes were washed, peeled, and cut into cubes.…”

Section: Isolation Of Potato Starchmentioning

confidence: 99%

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

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“…Potato starch was isolated following the method of Djabali et al (2009) and Huang et al (2015), with slight modifications. Potatoes were washed, peeled, and cut into cubes.…”

Section: Isolation Of Potato Starchmentioning

confidence: 99%

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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“…Their results suggest that the glycaemic impact of some potatoes may be substantially reduced by cool-storing after cooking. Djabali et al (2009) look at the relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised a-amylase.…”

Section: Special Issue Of Jfca On Potatomentioning

confidence: 99%

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Burlingame

Mouillé

Charrondiere

2009

Journal of Food Composition and Analysis

284

157

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“…Starch hydrolysis is influenced by several factors such as crystal structure, particle size, amylase and amylopectin content, and the presence of enzyme inhibitors [2, 24]. The kinetics of starch hydrolysis follows the Michaelis-Menten model as confirmed by results of many authors [2, 24] and as explained by (1).…”

Section: Kinetic Parametersmentioning

confidence: 79%

Simulation of Enzyme Catalysis in Calcium Alginate Beads

Al-Mayah

2012

Enzyme Research

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A general mathematical model for a fixed bed immobilized enzyme reactor was developed to simulate the process of diffusion and reaction inside the biocatalyst particle. The modeling and simulation of starch hydrolysis using immobilized α-amylase were used as a model for this study. Corn starch hydrolysis was carried out at a constant pH of 5.5 and temperature of 50°C. The substrate flow rate was ranging from 0.2 to 5.0 mL/min, substrate initial concentrations 1 to 100 g/L. α-amylase was immobilized on to calcium alginate hydrogel beads of 2 mm average diameter. In this work Michaelis-Menten kinetics have been considered. The effect of substrate flow rate (i.e., residence time) and initial concentration on intraparticle diffusion have been taken into consideration. The performance of the system is found to be affected by the substrate flow rate and initial concentrations. The reaction is controlled by the reaction rate. The model equation was a nonlinear second order differential equation simulated based on the experimental data for steady state condition. The simulation was achieved numerically using FINITE ELEMENTS in MATLAB software package. The simulated results give satisfactory results for substrate and product concentration profiles within the biocatalyst bead.

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Relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised α-amylase on alginate (from Laminaria digitata algae)

Cited by 21 publications

References 26 publications

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Simulation of Enzyme Catalysis in Calcium Alginate Beads

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