Presence of beta-amylase in ramie leaf and its anti-staling effect on rice cake
DC Field | Value | Language |
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dc.contributor.author | Dang Hai Dang Nguyen | - |
dc.contributor.author | Phuong Lan Tran | - |
dc.contributor.author | Ha, Hyun Sook | - |
dc.contributor.author | Lee, Jin Sil | - |
dc.contributor.author | Hong, Wan Soo | - |
dc.contributor.author | Quang Tri Le | - |
dc.contributor.author | Oh, Byung Chul | - |
dc.contributor.author | Park, Sung Hoon | - |
dc.date.available | 2020-02-28T10:43:02Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2015-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/10819 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.subject | STARCH | - |
dc.title | Presence of beta-amylase in ramie leaf and its anti-staling effect on rice cake | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000347530500006 | - |
dc.identifier.doi | 10.1007/s10068-015-0006-2 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.1, pp.37 - 40 | - |
dc.identifier.kciid | ART001965650 | - |
dc.identifier.scopusid | 2-s2.0-84921395773 | - |
dc.citation.endPage | 40 | - |
dc.citation.startPage | 37 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 24 | - |
dc.citation.number | 1 | - |
dc.contributor.affiliatedAuthor | Oh, Byung Chul | - |
dc.contributor.affiliatedAuthor | Park, Sung Hoon | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | ramie leaf | - |
dc.subject.keywordAuthor | plant-origin beta-amylase | - |
dc.subject.keywordAuthor | amylopectin | - |
dc.subject.keywordAuthor | starch-based food | - |
dc.subject.keywordAuthor | anti-staling additive | - |
dc.subject.keywordPlus | STARCH | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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