Presence of beta-amylase in ramie leaf and its anti-staling effect on rice cake
- Authors
- Dang Hai Dang Nguyen; Phuong Lan Tran; Ha, Hyun Sook; Lee, Jin Sil; Hong, Wan Soo; Quang Tri Le; Oh, Byung Chul; Park, Sung Hoon
- Issue Date
- Feb-2015
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- ramie leaf; plant-origin beta-amylase; amylopectin; starch-based food; anti-staling additive
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.1, pp.37 - 40
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 24
- Number
- 1
- Start Page
- 37
- End Page
- 40
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/10819
- DOI
- 10.1007/s10068-015-0006-2
- ISSN
- 1226-7708
- Abstract
- Presence of beta-amylase in ramie leaf and its anti-staling effect on starch-based foods were assessed. The ammonium sulfate fractionate (80% saturation) of the ramie leaf extracts showed a beta-amylase activity, giving maltose (Glc2) as a major product, exclusively, when incubating with maltopentaose (Glc5) or soluble starch at 45A degrees C, pH 6.0. The starch-based food product (rice cake) prepared with freeze-dried ramie leaf enzyme revealed that the linear maltooligosaccharides ranging from Glc2 to Glc6 significantly increased and the shorter branch chains (DP < 15) of amylopectin increased whereas the longer branch chains (DP > 16) decreased in the product. These results demonstrated that maltosyl residue was released from the non-reducing end of the longer branch chains of amylopectin by beta-amylase. The ramie leaf-treatment sample significantly reduced the retrogradation rate during 48 h storage at 4A degrees C. As an alternative plant-origin enzyme, the ramie leaf beta-amylase has potential for a novel anti-staling additive.
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