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Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase.
Sun, Shuo; Li, Ruobing; Sun, Dengyue; Guo, Li; Cui, Bo; Zou, Feixue.
Afiliación
  • Sun S; Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Li R; Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Sun D; State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: dysun@qlu.edu.cn.
  • Guo L; Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: guolizhuyuer@163.com.
  • Cui B; Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Zou F; Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Food Chem ; 462: 140993, 2025 Jan 01.
Article en En | MEDLINE | ID: mdl-39197246
ABSTRACT
To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm3), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Manihot Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Manihot Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido