School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
Carbohydr Polym. 2017 Aug 1;169:351-356. doi: 10.1016/j.carbpol.2017.04.036. Epub 2017 Apr 19.
The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.
本研究通过低于糊化温度的部分支链处理来修饰玉米和马铃薯颗粒淀粉，并研究了它们的结构和物理化学性质。从上清液中的总碳水化合物值来看，普鲁兰酶对水解马铃薯淀粉的效果（比玉米淀粉高三倍以上）要好得多。从 DSC 测量可以看出，普鲁兰酶水解降低了双螺旋的数量。这些影响取决于酶水解的时间（24h>8h>1h）以及淀粉的类型（马铃薯>玉米）。普鲁兰酶水解降低了马铃薯淀粉糊的峰值黏度，而对玉米淀粉的影响则不明显。目前的结果表明，通过改变淀粉类型和修饰工艺，可以获得具有所需物理化学性质的淀粉。
