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KMID : 1007520220310091179
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Food Science and Biotechnology
2022 Volume.31 No. 9 p.1179 ~ p.1188
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Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources
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Jung So-Jung
Song Young-Bo
Park Cheon-Seok
Yoo Sang-Ho
Kim Hyun-Seok
Seo Dong-Ho
Lee Byung-Hoo
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Abstract
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Amylosucrase from Neisseria polysaccharea (NpAS) synthesizes α-1,4 glucan polymer from sucrose. In this study, we coated various botanical sources of raw starch with an α-glucan layer generated by NpAS to improve physicochemical properties. Field-emission scanning electron microscopy demonstrated that all surfaces of the starch granules were successfully coated via the NpAS reaction. X-ray diffraction analysis revealed that the crystallinity decreased and the crystal pattern changed to C-type as an amylose layer formed around the surface of the starch granules. Based on rapid viscosity and differential scanning calorimetry analyses, the gelatinization resistance of the α-glucan-coated starch increased owing to decreased viscosity and increased melting temperature. Therefore, the α-glucans coated the starches by enzymatic reactions of various botanical sources; these have applicability in the food and starch industries owing to various physicochemical properties such as enhanced thermostability.
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KEYWORD
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Amylosucrase, α-Glucan coating, Thermal stability, Gelatinization, Stable viscosity
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