Abstract
Sweet potato starch products possess unacceptable hardness and poor transparency that in-turn reduces consumer acceptability. To expand the sweet potato starch utility with user acceptable and palatable food products herein enzyme modification has been carried out. Transglucosidase (TGAN) in combination with maltogenic α-amylase (MABS) and β-amylase (BA) appears to be advantageous to modulate sweet potato starch properties. The MABS → BA → TGAN treatment increases the α-1, 6 glycosidic linkage ratio and short chain proportions (DP ≤ 24). Decrease in chain length, molecular weight and long chain proportions (DP > 24) is noticed. The initial C-type starch polymorphic structure transforms to B-type structure along with decreased crystallinity. Solubility increases substantially with concomitant decrease in viscosity, gelatinization temperature and melting enthalpy. The outcome is believed to open new pathways for regulating the physicochemical properties of sweet potato starch especially by enzyme modification to the design and development of novel sweet potato starch-based products.
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.
