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Enzymatic hydrolysis of potato starches containing different amounts of phosphorus.


Citation

Absar, Nurul and Sarker, Md. Zaidul Islam and Takigawa, Shigenobu and Hashimoto, Naoto and Matsuura Endo, Chie and Yamauchi, Hiroaki and Noda, Takahiro (2009) Enzymatic hydrolysis of potato starches containing different amounts of phosphorus. Food Chemistry, 112 (1). pp. 57-62. ISSN 0308-8146

Abstract

The rapid hydrolysis of potato starches differing in phosphorus content, as well as sweet potato, cassava and yam starches, was accomplished by treatment of gelatinised starches with bacterial liquefying α-amylase at 50 °C for 1 h, followed by Bacillus licheniformis α-amylase at 55 °C up to 24 h, and then by glucoamylase at 40 °C for a further 24 h. Among the potato starches, the high-phosphorus starches showed higher starch resistant capacity than the medium-phosphorus starches, as well as other tuber and root starches. The hydrolysis rate of tuber and root starches was not greatly influenced by their amylose content and median granule size. Only glucose was detected in the almost completely hydrolysed tuber and root starch samples, indicating that the concomitant enzymes treatment could hydrolyse both the α-1,4 and α-1,6 linkages of the starches examined.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2008.05.045
Publisher: Elsevier
Keywords: Gelatinised potato starches; Phosphorus content; a-Amylase; Glucoamylase.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 03 Apr 2014 07:43
Last Modified: 23 Nov 2015 08:48
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2008.05.045
URI: http://psasir.upm.edu.my/id/eprint/14537
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