UPM Institutional Repository

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


Citation

Yussof, Nor Shariffa and Alias, Abd Karim and Ariffin, Fazilah and Sarker, 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 0268-005X; ESSN: 1873-7137

Abstract

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 α-amylase and glucoamylase at 35 °C for 24 h. Starches were hydrolyzed in native (granular) state and after heat treatment below gelatinization temperature (60 °C for 30 min). 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.


Download File

[img]
Preview
PDF (Abstract)
Enzymatic hydrolysis of granular native and mildly heat.pdf

Download (149kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodhyd.2008.03.009
Publisher: Elsevier
Keywords: Starch; Granule; Enzyme hydrolysis; α-Amylase; Glucoamylase; Reducing sugar.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 03 Apr 2014 05:25
Last Modified: 04 Nov 2015 03:16
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodhyd.2008.03.009
URI: http://psasir.upm.edu.my/id/eprint/14535
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item