Different physicochemical properties of entirely alpha-glucan-coated starch from various botanical sources
- Authors
- Jung, So-Jung; Song, Young-Bo; Park, Cheon-Seok; Yoo, Sang-Ho; Kim, Hyun-Seok; Seo, Dong-Ho; Lee, Byung-Hoo
- Issue Date
- Aug-2022
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Amylosucrase; alpha-Glucan coating; Thermal stability; Gelatinization; Stable viscosity
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.31, no.9, pp.1179 - 1188
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 31
- Number
- 9
- Start Page
- 1179
- End Page
- 1188
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/85514
- DOI
- 10.1007/s10068-022-01113-z
- ISSN
- 1226-7708
- 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.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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