Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.

Mu TH1, Zhang M1, Raad L1, Sun HN1, Wang C2.

Author information

Abstract

The effect of high hydrostatic pressure (HHP) on the susceptibility of potato starch (25%, w/v) suspended in water to degradation by exposure to bacterial α-amylase (0.02%, 0.04% and 0.06%, w/v) for 40 min at 25°C was investigated. Significant differences (p < 0.05) in the structure, morphology and physicochemical properties were observed. HHP-treated potato starch (PS) exposed to α-amylase (0.06%, w/v) showed a significantly greater degree of hydrolysis and amount of reducing sugar released compared to α-amylase at a concentration of 0.04% (w/v) or 0.02% (w/v). Native PS (NPS) granules have a spherical and elliptical form with a smooth surface, whereas the hydrolyzed NPS (hNPS) and hydrolyzed HHP-treated PS granules showed irregular and ruptured forms with several cracks and holes on the surface. Hydrolysis of HHP-treated PS by α-amylase could decrease the average granule size significantly (p <0 .05="" 0.06="" 19.36="" 20.03="" 200-600="" 29.43="" 2="" 600="" a="" additional="" amorphous="" amylase="" an="" and="" at="" b-type="" b="" both="" changed="" changes="" concentration="" conclusion="" crystalline="" decreased="" degradation="" displayed="" enthalpies="" enzymatic="" enzyme="" especially="" eventually="" exception="" extensive="" fourier="" from="" gel="" gelatinization="" granules="" hhp-treated="" hhp600="" hydrolyzed="" in="" increased="" increasing="" indicate="" infrared="" leads="" lowest="" m.="" mpa="" nps="" of="" onset="" ordered="" p="" peak="" power="" pre-hhp="" pressure="" ps.="" ps="" results="" showed="" solubility="" spectroscopy="" starch="" structure="" structures.="" susceptibility="" swelling="" tc="" temperature="" the="" these="" to="" transform="" treatment="" type="" v="" value="" w="" with="">

PMID:

 

26642044

 

PMCID:

 

PMC4671678

 

DOI:

 

10.1371/journal.pone.0143620