Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of...
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Elsevier Inc.
2010
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| Online Access: | http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/1/S32IJTRX1291773482921.pdf |
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iium-248402013-02-13T10:27:08Z http://irep.iium.edu.my/24840/ Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes U., Uthumporn Sarker, Md. Zaidul Islam Al-Jashamy, Karim A. QD Chemistry Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enzymatic erosion occurred mainly at the surface for cassava, whereas isolated porous structures were observed in hydrolyzed mung bean and sago starch. The amylose content was significantly lower in all starches except for sago starch. The powder X-ray diffraction of all starches showed no significant changes after hydrolysis, but hydrolyzed starches showed a more crystalline nature. The action of enzymes caused significant changes in some pasting properties and in the swelling/solubility of starches. Evidently, enzymes were able to hydrolyze granular starches to a variable degree at sub-gelatinization temperature, and produced a relatively high degree of conversion. Elsevier Inc. 2010 Article PeerReviewed application/pdf en http://irep.iium.edu.my/24840/1/S32IJTRX1291773482921.pdf U., Uthumporn and Sarker, Md. Zaidul Islam and Al-Jashamy, Karim A. (2010) Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Food and Bioproducts Processing, 88 (1). pp. 47-54. ISSN 09603085 http://dx.doi.org/10.1016/j.fbp.2009.10.001 doi:10.1016/j.fbp.2009.10.001 |
| 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 U., Uthumporn Sarker, Md. Zaidul Islam Al-Jashamy, Karim A. Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| description |
Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and
glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enzymatic erosion occurred mainly at the surface for cassava, whereas isolated porous structures were observed in hydrolyzed mung bean and sago starch. The amylose content was significantly lower in all starches except for sago starch. The powder X-ray diffraction of all starches showed no significant changes after hydrolysis, but hydrolyzed starches showed a more crystalline nature. The action of enzymes caused significant changes in some pasting properties and in the swelling/solubility of starches. Evidently, enzymes were able to hydrolyze granular starches to a variable degree at sub-gelatinization temperature, and produced a relatively high degree of conversion. |
| format |
Article |
| author |
U., Uthumporn Sarker, Md. Zaidul Islam Al-Jashamy, Karim A. |
| author_facet |
U., Uthumporn Sarker, Md. Zaidul Islam Al-Jashamy, Karim A. |
| author_sort |
U., Uthumporn |
| title |
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| title_short |
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| title_full |
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| title_fullStr |
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| title_full_unstemmed |
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| title_sort |
hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes |
| publisher |
Elsevier Inc. |
| publishDate |
2010 |
| url |
http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/1/S32IJTRX1291773482921.pdf |
| first_indexed |
2023-09-18T20:37:08Z |
| last_indexed |
2023-09-18T20:37:08Z |
| _version_ |
1777409121346125824 |