Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Gunja-dong 98, Gwangjin-gu, Seoul 143-747, Republic of Korea.
Department of Food Science and Biotechnology, Andong National University, 1375 Gyeongdong-ro, Andong, Gyeongsangbuk-do 760-749, Republic of Korea.
Carbohydr Polym. 2015 Jul 10;125:61-8. doi: 10.1016/j.carbpol.2015.02.048. Epub 2015 Mar 5.
Physicochemical properties of Neisseria polysaccharea amylosucrase (NpAS)-treated rice and barley starches were investigated at scale-up production. Pre-gelatinized rice and barley starches were treated with significantly lower NpAS dose (0.1 U/mL) but 100 times larger reaction volume (3500 mL), compared to the analytical scale (35 mL) used in the previous study. NpAS-treated starches in this scale-up production were characterized with respect to reaction efficiency (RE), resistant starch (RS) content, amylopectin (AP) branch-chain length distribution, solubility, swelling power, pasting viscosity, and thermal transition properties. The RE enhanced up to 1.8 times by increasing the reaction volume, which improved the RS content and AP branch-chain lengths of NpAS-treated starches. Compared with the native starch, NpAS-treated starches exhibited lower solubility and swelling power, lower pasting viscosity, and a large increase in the melting peak temperature. Consequently, NpAS treatment of pre-gelatinized starches in this study would be a potential way of replacing commercial RS production.
在放大生产规模下，研究了嗜麦芽糖寡养单胞菌淀粉酶（NpAS）处理的大米和大麦淀粉的物理化学性质。与之前研究中使用的分析规模（35 毫升）相比，预糊化大米和大麦淀粉用明显较低的 NpAS 剂量（0.1 U/mL）但 100 倍更大的反应体积（3500 毫升）进行处理。在这个放大生产规模下，对 NpAS 处理的淀粉进行了反应效率（RE）、抗性淀粉（RS）含量、直链淀粉（AP）支链长度分布、溶解度、溶胀能力、糊化粘度和热转变性质方面的特征描述。通过增加反应体积，RE 提高了 1.8 倍，从而提高了 RS 含量和 NpAS 处理的淀粉的 AP 支链长度。与原淀粉相比，NpAS 处理的淀粉表现出较低的溶解度和溶胀能力、较低的糊化粘度以及熔融峰温度的大幅升高。因此，本研究中 NpAS 处理预糊化淀粉可能是替代商业 RS 生产的一种潜在方法。
