Dual modification of starch via partial enzymatic hydrolysis in the granular state and subsequent hydroxypropylation
The effect of enzymatic pretreatment on the degree of corn and mung bean starch derivatization by propylene oxide was investigated. The starch was enzymatically treated in the granular state with a mixture of fungal R-amylase and glucoamylase at 35 °C for 16 h and then chemically modified to prod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Chemical Society
2008
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/25013/ http://irep.iium.edu.my/25013/ http://irep.iium.edu.my/25013/ http://irep.iium.edu.my/25013/1/JAFC_Karim.pdf |
| Summary: | The effect of enzymatic pretreatment on the degree of corn and mung bean starch derivatization by
propylene oxide was investigated. The starch was enzymatically treated in the granular state with a
mixture of fungal R-amylase and glucoamylase at 35 °C for 16 h and then chemically modified to
produce enzyme-hydrolyzed-hydroxypropyl (HP) starch. Partial enzyme hydrolysis of starch in the
granular state appeared to enhance the subsequent hydroxypropylation, as judged from the significant
increase in the molar substitution. A variable degree of granule modification was obtained after enzyme
hydrolysis, and one of the determinants of the modification degree appeared to be the presence of
natural pores in the granules. Enzyme-hydrolyzed-HP starch exhibited significantly different functional
properties compared to hydroxypropyl starch prepared from untreated (native) starch. It is evident
that the dual modification of starch using this approach provides a range of functional properties that
can be customized for specific applications. |
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