Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase
DC Field | Value | Language |
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dc.contributor.author | Li, Xiaolei | - |
dc.contributor.author | Fu, Jingchao | - |
dc.contributor.author | Wang, Yujuan | - |
dc.contributor.author | Ma, Fumin | - |
dc.contributor.author | Li, Dan | - |
dc.date.available | 2020-02-27T17:42:43Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2017-09 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/5754 | - |
dc.description.abstract | Tigernut starch is an underutilized food resource. In this study, pullulanase (PUL) hydrolysis was used to change its physiochemical properties for different food applications. The content of low digestible fractions, resistant starch and slow digestible starch, in PUL modified tigernut starch significantly increased from 2.03% to 25.08% (P<0.05) using 100 U/g starch of PUL in the debranching reaction. The paste or dispersion of PUL modified tigernut starch had a significantly decreased viscoelasticity (P<0.05), but the paste still exhibited a typical property of pseudoplasticity. Molecular weight, amylopectin A B2 and B3 chain of PUL modified starch were lower, while amylose content, amylopectin B1 chain were higher than those of natural tigernut starch. The low digestible and viscous tigernut starch is highly valued as a component in some functional foods. (C) 2017 Elsevier B.V. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | - |
dc.subject | IN-VITRO DIGESTIBILITY | - |
dc.subject | WAXY MAIZE STARCH | - |
dc.subject | RESISTANT STARCH | - |
dc.subject | CHAIN-LENGTH | - |
dc.subject | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject | STORAGE-TEMPERATURE | - |
dc.subject | RICE STARCH | - |
dc.subject | AMYLOPECTIN | - |
dc.subject | RETROGRADATION | - |
dc.subject | PROPERTY | - |
dc.title | Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000406984300072 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2017.04.068 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.102, pp.651 - 657 | - |
dc.identifier.scopusid | 2-s2.0-85018639412 | - |
dc.citation.endPage | 657 | - |
dc.citation.startPage | 651 | - |
dc.citation.title | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | - |
dc.citation.volume | 102 | - |
dc.contributor.affiliatedAuthor | Li, Xiaolei | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Resistant starch | - |
dc.subject.keywordAuthor | Slow digestible starch | - |
dc.subject.keywordAuthor | Rheological property | - |
dc.subject.keywordAuthor | Debranching enzyme | - |
dc.subject.keywordPlus | IN-VITRO DIGESTIBILITY | - |
dc.subject.keywordPlus | WAXY MAIZE STARCH | - |
dc.subject.keywordPlus | RESISTANT STARCH | - |
dc.subject.keywordPlus | CHAIN-LENGTH | - |
dc.subject.keywordPlus | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject.keywordPlus | STORAGE-TEMPERATURE | - |
dc.subject.keywordPlus | RICE STARCH | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | RETROGRADATION | - |
dc.subject.keywordPlus | PROPERTY | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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