Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

被引：13

作者：

Vafina, Adel ^{[1
]}

Proskurina, Victoria ^{[2
]}

Vorobiev, Vyacheslav ^{[3
]}

Evtugin, Vladimir G. ^{[3
]}

Egkova, Galina ^{[1
]}

Nikitina, Elena ^{[1
,4
]}

机构：

[1] Kazan Natl Res Technol Univ, Inst Food Technol & Biotechnol, Dept Meat & Milk Technol, K Marks Str 68, Kazan 420015, Russia

[2] Kazan Natl Res Technol Univ, Dept Phys & Colloid Chem, K Marks Str 68, Kazan 420061, Russia

[3] Kazan Fed Univ, Interdisciplinary Ctr Analyt Microscopy, Kazan 420008, Russia

[4] Kazan Fed Univ, REC Pharm, Kremlyovskaya 18, Kazan 420008, Russia

来源：

JOURNAL OF CHEMISTRY | 2018年 / 2018卷

关键词：

AMYLOSE;

D O I：

10.1155/2018/1627540

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Two multienzyme bacterial preparations of alpha-amylase of Bacillus licheniformis and Amylosubtilin (R) were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities. The combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features.

引用

页数：9