Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature

The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal a-amylase and glucoamylase at 35 1C for 24...

Full description

Bibliographic Details
Main Authors:	Y. N., Shariffa, Al-Jashamy, Karim A., A., Fazilah, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier Inc. 2009
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/1/Food_Hydro-Colloids-2.pdf

id	iium-24836
recordtype	eprints
spelling	iium-248362013-01-18T06:17:25Z http://irep.iium.edu.my/24836/ Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature Y. N., Shariffa Al-Jashamy, Karim A. A., Fazilah Sarker, Md. Zaidul Islam QD Chemistry The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal a-amylase and glucoamylase at 35 1C for 24 h. Starches were hydrolyzed in native (granular) state and after heat treatment below gelatinization temperature (60 1C for 30min). The dextrose equivalent (DE) value of heat-treated starch increased significantly compared to native starch, i.e., 36–50% and 27–34% for tapioca and sweet potato starch, respectively. Scanning electron microscopy examination showed that enzymatic erosion occurred mainly at the surface of starch granules. Hydrolyzed heat-treated starch exhibited rougher surface and porous granules compared to native starch. X-ray analysis suggested that enzymatic erosion preferentially occurred in amorphous areas of the granules. The amylose content, swelling power and solubility showed insignificant increase for both starches. Evidently, heating treatment below gelatinization temperature was effective in enhancing the degree of hydrolysis of granular starch. Elsevier Inc. 2009 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24836/1/Food_Hydro-Colloids-2.pdf Y. N., Shariffa and Al-Jashamy, Karim A. and A., Fazilah and Sarker, Md. Zaidul Islam (2009) Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature. Food Hydrocolloids, 23 (2). pp. 434-440. ISSN 0268005X http://dx.doi.org/10.1016/j.foodhyd.2008.03.009 doi:10.1016/j.foodhyd.2008.03.009
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Y. N., Shariffa Al-Jashamy, Karim A. A., Fazilah Sarker, Md. Zaidul Islam Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
description	The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal a-amylase and glucoamylase at 35 1C for 24 h. Starches were hydrolyzed in native (granular) state and after heat treatment below gelatinization temperature (60 1C for 30min). The dextrose equivalent (DE) value of heat-treated starch increased significantly compared to native starch, i.e., 36–50% and 27–34% for tapioca and sweet potato starch, respectively. Scanning electron microscopy examination showed that enzymatic erosion occurred mainly at the surface of starch granules. Hydrolyzed heat-treated starch exhibited rougher surface and porous granules compared to native starch. X-ray analysis suggested that enzymatic erosion preferentially occurred in amorphous areas of the granules. The amylose content, swelling power and solubility showed insignificant increase for both starches. Evidently, heating treatment below gelatinization temperature was effective in enhancing the degree of hydrolysis of granular starch.
format	Article
author	Y. N., Shariffa Al-Jashamy, Karim A. A., Fazilah Sarker, Md. Zaidul Islam
author_facet	Y. N., Shariffa Al-Jashamy, Karim A. A., Fazilah Sarker, Md. Zaidul Islam
author_sort	Y. N., Shariffa
title	Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
title_short	Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
title_full	Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
title_fullStr	Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
title_full_unstemmed	Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
title_sort	enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
publisher	Elsevier Inc.
publishDate	2009
url	http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/ http://irep.iium.edu.my/24836/1/Food_Hydro-Colloids-2.pdf
first_indexed	2023-09-18T20:37:08Z
last_indexed	2023-09-18T20:37:08Z
_version_	1777409121056718848

Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature

Similar Items