Abstract
Sweet potato starch was modified with combination of branching enzyme (BE), β-amylase (BA) and transglucosidase (TG) to modify its branch structure, solubility, rheological and thermal properties. The modified starches possessed the higher degree of branching than control starch after sequential BE→BA→TG modification. After enzymic modification, Ca-type of native starch transformed to C + V type pattern. The enzyme-modified starches displayed lower relative crystallinity and relative crystallinity increased with the increasing time of TG treatment. Enzyme-modified starches exhibited significantly higher solubility than the control. The solubility of the modified starches enhanced with the increasing time of TG treatment. The endothermic peak of starch disappeared after enzymic modification. The viscosity of modified starches declined and it obviously decreased with the increasing time of TG treatment. The storage modulus (G′) and loss modulus (G″) of enzyme-modified starch pastes were significantly lower than that of the control, and they decreased with the increasing time of TG treatment. G′ and G″ of the control increased almost linearly and parallelly with increasing angular frequency. However, through enzymic modification, G″ was higher than G′ after the crossover point and modified starch pastes exhibited a more liquid-like behavior.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
