Abstract
The effect of six anions (Clˉ, OHˉ, NO3ˉ, SO42ˉ, C6H10O62ˉ and PO43ˉ) on a starch (St)-enzyme (thermostable α-amylase, TαA)-calcium (Ca) system was investigated in a low-moisture solid state. Two levels of Ca salts (1 and 10 mmol/100 g St) added to potato starch with and without TαA were analyzed by FT-IR, DSC and SEM. The surface morphologies of the St-Ca complexes were different in the presence of various anions, and the residual Ca salts around the St granules might decrease the enzymatic action. For bioextrusion, TαA (0.5‰ and 1.5‰) were introduced for a relatively low Ca content (1 mmol/100 g). Significant differences in enzyme activity were observed, increasing the activity of TαA by SO42ˉ (146.54 %) > C6H10O62ˉ > Clˉ > control > NO3ˉ > OHˉ ≈ PO43ˉ and C6H10O62ˉ (123.20 %) ≈ Clˉ ≈ SO42ˉ > control > PO43 > OHˉ > NO3ˉ for the low and high enzyme levels, respectively.
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