Properties of Starch Subjected to Partial Gelatinization and β-Amylolysis

Abstract

The overall objective of this research is to understand the impact of partial gelatinization and beta-amylase hydrolysis (beta-amylolysis) on the physicochemical properties of starch. Three starches (normal corn, waxy corn, and wheat) were chosen as test examples and thermally treated at 40% moisture content to up to 95 degrees C and then subjected to beta-amylolysis. The enzyme treatment resulted in over 10% maltose yield. Subsequent debranching analysis showed the production of chain stubs as short as having the degree of polymerization of 2 and 3, suggesting a thorough beta-amylolysis at certain branch locations. For starch samples subjected to partial gelatinization, polarized light microscopy shows reduced intensity of birefringence and differential scanning calorimetry shows reduced enthalpy change associated with gelatinization. Both indicate the reduced chain organization due to the treatment. Further, a substantial transformation of initial A-type crystalline structure to B- and V-types upon treatments is noticed from X-ray powder diffraction measurements. In addition, the rapid viscosity analysis (RVA) indicated a drastic viscosity reduction, increased peak temperature, and improved stability of pasting behavior due to hydrothermal treatments and beta-amylolysis. Overall, our results point out the possibility of obtaining modified starches having desirable stable pasting behavior by using a combined partial gelatinization and beta-amylolysis approach.