Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4‐α‐Glucanotransferase (TSαGTase)

Abstract

Rice cake was produced with a thermostable 4-alpha-glucanotransferase from Thermus scotoductus (TS alpha GTase). Starch molecular fine structure, texture, and retrogradation for the enzymatically prepared rice cake were investigated and compared to those for control rice cake. The amylose content in TS alpha GTase-treated rice cakes decreased, whereas branched and linear malto-oligosaccharides ranging from maltose to maltoheptaose increased slightly. The average molecular weight of the enzyme-treated rice starch in rice cake decreased as amylopectin macromolecules were cleaved and reorganized into small amylopectin clusters. The number of shorter side chains (degree of polymerization [DP] < 9) increased, whereas the number of longer side chains (DP > 10) decreased through the disproportionation reaction of TS alpha GTase. After 24 h of storage at 4 degrees C, the enzyme-treated samples demonstrated significantly lower melting enthalpy of retrograded starch (0.4 mJ/mg) compared to that of the control (1.4 mJ/mg). The results indicated that TS alpha GTase treatment effectively inhibited starch retrogradation in rice cakes. It is suggested that the reduction of amylose content, the rearrangement of amylopectin, and the production of malto-oligosaccharides caused by TS alpha GTase treatment are responsible for the ineffective molecular reassociation of rice starch in rice cake.