Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch
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Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase : Effect of multi-level structure on retrogradation properties of maize starch. / Liu, Zhenyu; Zhong, Yuyue; Khakimov, Bekzod; Fu, Yongxia; Czaja, Tomasz Pawel; Kirkensgaard, Jacob Judas Kain; Blennow, Andreas; Shen, Qun; Engelsen, Søren Balling.
In: Food Hydrocolloids, Vol. 138, 108480, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase
T2 - Effect of multi-level structure on retrogradation properties of maize starch
AU - Liu, Zhenyu
AU - Zhong, Yuyue
AU - Khakimov, Bekzod
AU - Fu, Yongxia
AU - Czaja, Tomasz Pawel
AU - Kirkensgaard, Jacob Judas Kain
AU - Blennow, Andreas
AU - Shen, Qun
AU - Engelsen, Søren Balling
PY - 2023
Y1 - 2023
N2 - Maltogenic alpha-amylase (MA) is an enzyme used to retard starch retrogradation in the baking industry. However, sometimes it exhibits low efficiency which may restrict the enzymatic application. This study investigates the effects of using High hydrostatic pressure (HHP) as a pre-treatment to promote MA catalysis. The results showed that HHP resulted in more indentations and fissures of the starch granules promoting the susceptibility of MA. While MA treatment alone introduced short malto-oligosaccharide chains with degree of polymerization (DP) 1-5, the combined HHP-MA treatment exhibited a higher proportion of DP 1-9, but a lower proportion of DP 13-24. Furthermore, when increasing the pressure, the ratio of alpha-1,6 to alpha-1,4 glycosidic bonds increased in the MA-treated starch. MA modification on the HHP-pretreated starch showed increasing gelatinization temperature and enthalpy, while it had a reverse impact on long-term retrogradation enthalpy due to the shortening of the outer chains of amylopectin. LF-NMR was applied to analyze the water mobility and compartmentalization in starch gel systems after 1-and 7-days storage. Compared with single MA-treated system, HHP-MA treated starches showed no significant changes in the value of the transverse relaxation times, but less amount of bulk water was detected due to higher amounts of soluble small oligosaccharides. In conclusion, HHP pre-treatment combined with MA could improve the water holding properties of retrograded starch gels and that HHP prior to MA catalysis provides an efficient alternative method to modify starch-based food products with anti-stalling properties.
AB - Maltogenic alpha-amylase (MA) is an enzyme used to retard starch retrogradation in the baking industry. However, sometimes it exhibits low efficiency which may restrict the enzymatic application. This study investigates the effects of using High hydrostatic pressure (HHP) as a pre-treatment to promote MA catalysis. The results showed that HHP resulted in more indentations and fissures of the starch granules promoting the susceptibility of MA. While MA treatment alone introduced short malto-oligosaccharide chains with degree of polymerization (DP) 1-5, the combined HHP-MA treatment exhibited a higher proportion of DP 1-9, but a lower proportion of DP 13-24. Furthermore, when increasing the pressure, the ratio of alpha-1,6 to alpha-1,4 glycosidic bonds increased in the MA-treated starch. MA modification on the HHP-pretreated starch showed increasing gelatinization temperature and enthalpy, while it had a reverse impact on long-term retrogradation enthalpy due to the shortening of the outer chains of amylopectin. LF-NMR was applied to analyze the water mobility and compartmentalization in starch gel systems after 1-and 7-days storage. Compared with single MA-treated system, HHP-MA treated starches showed no significant changes in the value of the transverse relaxation times, but less amount of bulk water was detected due to higher amounts of soluble small oligosaccharides. In conclusion, HHP pre-treatment combined with MA could improve the water holding properties of retrograded starch gels and that HHP prior to MA catalysis provides an efficient alternative method to modify starch-based food products with anti-stalling properties.
KW - Maltogenic ?-amylase
KW - High hydrostatic pressure
KW - Less-crystalline granular starch
KW - Anti-aging
KW - Water mobility
KW - PHYSICOCHEMICAL PROPERTIES
KW - RICE STARCH
KW - CRYSTALLINE
KW - IMPACT
U2 - 10.1016/j.foodhyd.2023.108480
DO - 10.1016/j.foodhyd.2023.108480
M3 - Journal article
VL - 138
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 108480
ER -
ID: 337585538