Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties

Dong Hyun Jung, Cheon Seok Park, Hyun Seok Kim, Tae Gyu Nam, Byung Hoo Lee, Moo Yeol Baik, Sang Ho Yoo, Dong Ho Seo

Research output: Contribution to journalArticlepeer-review

Abstract

Branch-chain elongated starches can be synthesized by amylosucrase (AS). In this study, potato starches with different branch-chain length were produced using the temperature-dependent elongation property of AS from Deinococcus geothermalis (DGAS). Decreasing the reaction temperature led to a significant rise in the length of the branch-chains, in addition to amylose content. As branch-chain length increased, B-type crystal structure increased significantly alongside it, and the thermal transitions were enhanced, suggesting that the crystalline structure was further stabilized. In addition, a decrease in solubility and swelling power was observed, whereas the gelatinization temperatures and peak viscosities increased accordingly. With respect to digestive properties, a remarkable rise in slowly digestible starch (0–19.8%) and resistant starch (38.2%–62.2%) contents was observed, along with an enhanced resistance to mammalian mucosal α-glucosidase. In conclusion, enzymatic modification by DGAS might be an innovative method to regulate the physicochemical and digestive properties of starches.

Original languageEnglish
Article number107086
JournalFood Hydrocolloids
Volume122
DOIs
Publication statusPublished - Jan 2022

Keywords

  • Amylosucrase
  • Branch-chain length
  • Deinococcus geothermalis
  • Enzymatic modification
  • Potato starch
  • Starch properties

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