Development and characterization of potato amylopectin-substituted starch materials

被引:3
|
作者
Kim, Ree Jae [1 ]
Kim, Hyun-Seok [1 ,2 ]
机构
[1] Kyonggi Univ, Grad Sch, Dept Food Sci & Biotechnol, Suwon 16227, South Korea
[2] Kyonggi Univ, Div Bioconvergence, Major Food Sci & Biotechnol, Suwon 16227, South Korea
关键词
Corn starch; Waxy potato starch; Potato amylopectin hydrolysate; Corn starch-potato amylopectin blend; Physicochemical property; PASTING PROPERTIES; GRANULE SIZE; CLEAN LABEL; BLENDS; RICE; GELATINIZATION; IMPACT; CORN;
D O I
10.1007/s10068-021-00919-7
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study characterized the blends of corn starch with potato amylopectin (PAP) and PAP hydrolysates treated with branching enzyme (BR), pullulanase (PL), and BR-BL cocktail. PAP/PAP hydrolysates were deposited or bound (particularly in intact and PL-treated PAPs) on the surfaces of corn starch granules. Although PAP/PAP hydrolysates rarely affect the X-ray diffraction patterns of the blends, their relative crystallinities decreased. Relative to native starches, the swelling power was higher for all blends. Solubility was higher for normal starch-based blends but lower for waxy starch-based blends. All blends exhibited higher gelatinization temperatures and lower gelatinization enthalpies. Although the pasting viscosities of blends with intact PAP were higher than those of native starches, the opposite trends were found in blends with BR-, PL-, and BR-PL cocktail-treated PAPs. Overall, the PAP structures diversified the characteristics of the corn starch-PAP blends. BR- and BR-PL cocktail-treated PAPs could function as stabilizers for stable paste consistency.
引用
收藏
页码:833 / 842
页数:10
相关论文
共 50 条
  • [41] Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules
    Noda, T
    Takigawa, S
    Matsuura-Endo, C
    Kim, SJ
    Hashimoto, N
    Yamauchi, H
    Hanashiro, I
    Takeda, Y
    CARBOHYDRATE POLYMERS, 2005, 60 (02) : 245 - 251
  • [42] The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth
    Yang, Liping
    Liu, Yong
    Wang, Sunyan
    Zhang, Xianling
    Yang, Jianting
    Du, Chuanlai
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 182 : 1047 - 1055
  • [43] Molecular characterization of starch by SEC: Dependance of the performances on the amylopectin content
    Chen, YF
    Fringant, C
    Rinaudo, M
    CARBOHYDRATE POLYMERS, 1997, 33 (01) : 73 - 78
  • [44] The effect of process conditions on the α-amylolytic hydrolysis of amylopectin potato starch:: An experimental design approach
    Marchal, LM
    Jonkers, J
    Franke, GT
    de Gooijer, CD
    Tramper, J
    BIOTECHNOLOGY AND BIOENGINEERING, 1999, 62 (03) : 348 - 357
  • [45] Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin
    Li, Min
    Pernell, Chris
    Ferruzzi, Mario G.
    FOOD HYDROCOLLOIDS, 2018, 77 : 843 - 852
  • [46] Soluble amylose cornstarch is more digestible than soluble amylopectin potato starch in rats
    Zhou, XH
    Kaplan, ML
    JOURNAL OF NUTRITION, 1997, 127 (07): : 1349 - 1356
  • [47] Structural characterization of oxidized potato starch
    Zhu, Q
    Sjöholm, R
    Nurmi, K
    Bertoft, E
    CARBOHYDRATE RESEARCH, 1998, 309 (02) : 213 - 218
  • [48] Rheological characterization of chitosan/starch blends by varying polyols and amylopectin content
    Horn, Marilia M.
    Amaro Martins, Virginia C.
    De Guzzi Plepis, Ana Maria
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2019, 40 (10) : 1405 - 1412
  • [49] Characterization of internal structure of maize starch without amylose and amylopectin separation
    Zhu, Fan
    Bertoft, Eric
    Seetharaman, Koushik
    CARBOHYDRATE POLYMERS, 2013, 97 (02) : 475 - 481
  • [50] Development of Nanocomposites Based on Potato Starch
    Brito, Luciana Macedo
    Bruno Tavares, Maria Ines
    POLIMEROS-CIENCIA E TECNOLOGIA, 2013, 23 (06): : 771 - 777