Comparison of porous starches obtained from different enzyme types and levels
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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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2016-10-17
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Subjects: | Porous starch, Amyloglucosidase, α-Amylase, CGTase, Branching enzyme, Microstructure, |
Online Access: | http://hdl.handle.net/10261/140097 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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dig-iata-es-10261-1400972020-04-07T11:34:04Z Comparison of porous starches obtained from different enzyme types and levels Benavent Gil, Yaiza Rosell, Cristina M. Ministerio de Economía y Competitividad (España) European Commission Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure 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. Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R) and the European Regional Development Fund (FEDER). Y. Benavent-Gil would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness. Peer reviewed 2016-11-14T07:04:43Z 2016-11-14T07:04:43Z 2016-10-17 artículo http://purl.org/coar/resource_type/c_6501 Carbohydrate Polymers 157: 533-540 (2017) 0144-8617 http://hdl.handle.net/10261/140097 10.1016/j.carbpol.2016.10.047 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R Postprint Sí open Elsevier |
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Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure |
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Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure Benavent Gil, Yaiza Rosell, Cristina M. Comparison of porous starches obtained from different enzyme types and levels |
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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. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Benavent Gil, Yaiza Rosell, Cristina M. |
format |
artículo |
topic_facet |
Porous starch Amyloglucosidase α-Amylase CGTase Branching enzyme Microstructure |
author |
Benavent Gil, Yaiza Rosell, Cristina M. |
author_sort |
Benavent Gil, Yaiza |
title |
Comparison of porous starches obtained from different enzyme types and levels |
title_short |
Comparison of porous starches obtained from different enzyme types and levels |
title_full |
Comparison of porous starches obtained from different enzyme types and levels |
title_fullStr |
Comparison of porous starches obtained from different enzyme types and levels |
title_full_unstemmed |
Comparison of porous starches obtained from different enzyme types and levels |
title_sort |
comparison of porous starches obtained from different enzyme types and levels |
publisher |
Elsevier |
publishDate |
2016-10-17 |
url |
http://hdl.handle.net/10261/140097 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
AT benaventgilyaiza comparisonofporousstarchesobtainedfromdifferentenzymetypesandlevels AT rosellcristinam comparisonofporousstarchesobtainedfromdifferentenzymetypesandlevels |
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1777670034152226816 |