Different physicochemical properties of entirely alpha-glucan-coated starch from various botanical sources
DC Field | Value | Language |
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dc.contributor.author | Jung, So-Jung | - |
dc.contributor.author | Song, Young-Bo | - |
dc.contributor.author | Park, Cheon-Seok | - |
dc.contributor.author | Yoo, Sang-Ho | - |
dc.contributor.author | Kim, Hyun-Seok | - |
dc.contributor.author | Seo, Dong-Ho | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.date.accessioned | 2022-09-26T06:40:07Z | - |
dc.date.available | 2022-09-26T06:40:07Z | - |
dc.date.created | 2022-09-22 | - |
dc.date.issued | 2022-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/85514 | - |
dc.description.abstract | Amylosucrase from Neisseria polysaccharea (NpAS) synthesizes alpha-1,4 glucan polymer from sucrose. In this study, we coated various botanical sources of raw starch with an alpha-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 alpha-glucan-coated starch increased owing to decreased viscosity and increased melting temperature. Therefore, the alpha-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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.title | Different physicochemical properties of entirely alpha-glucan-coated starch from various botanical sources | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000823333000002 | - |
dc.identifier.doi | 10.1007/s10068-022-01113-z | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.31, no.9, pp.1179 - 1188 | - |
dc.identifier.kciid | ART002865838 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85134224684 | - |
dc.citation.endPage | 1188 | - |
dc.citation.startPage | 1179 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 31 | - |
dc.citation.number | 9 | - |
dc.contributor.affiliatedAuthor | Jung, So-Jung | - |
dc.contributor.affiliatedAuthor | Song, Young-Bo | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Amylosucrase | - |
dc.subject.keywordAuthor | alpha-Glucan coating | - |
dc.subject.keywordAuthor | Thermal stability | - |
dc.subject.keywordAuthor | Gelatinization | - |
dc.subject.keywordAuthor | Stable viscosity | - |
dc.subject.keywordPlus | NEISSERIA-POLYSACCHAREA | - |
dc.subject.keywordPlus | RICE STARCH | - |
dc.subject.keywordPlus | AMYLOSUCRASE | - |
dc.subject.keywordPlus | WAXY | - |
dc.subject.keywordPlus | RETROGRADATION | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | WHEAT | - |
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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