Effects of alpha-glucanotransferase treatment on the thermo-reversibility and freeze-thaw stability of a rice starch gel
DC Field | Value | Language |
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dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Kim, Yong-Ro | - |
dc.contributor.author | Park, Kwan Hwa | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-12-21T11:55:50Z | - |
dc.date.available | 2022-12-21T11:55:50Z | - |
dc.date.created | 2022-08-26 | - |
dc.date.issued | 2006-03 | - |
dc.identifier.issn | 0144-8617 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/181726 | - |
dc.description.abstract | This study was designed to investigate the effect of a thermostable a-glucanotransferase (TS alpha GT) originated from Thermus scotoductus on the rheological properties, molecular weight distribution, thermo-reversibility, and freeze-thaw stability of rice starch paste. Rice starch paste samples (5%) were incubated at 70 degrees C with TSaGT and a commercial alpha-amylase, respectively, until reduction of moduli leveled off. The TS alpha GT-modified rice starch paste showed a yield stress. After the enzymatic treatment, both enzyme-treated pastes showed considerably low moduli with higher G" than G', indicating a significant liquefaction. However, when stored at 4 degrees C, both moduli of a TS alpha GT-treated sample dramatically increased with significantly higher G' than G", confirming that a solid gel structure formed. This transition was found to be reversible, when temperature fluctuated between 70 and 4 degrees C. The control starch gel did not show thermo-reversibility, and alpha-amylase- treated starch paste was incapable of forming a solid gel. The size distribution of the starch polymers, as measured by MALLS, revealed that average M-w reduced to about 5 X 105 after the TS alpha GT treatment, which was a significant decrease, but possibly high enough to form a solid gel matrix at low temperatures. The Ts alpha GT-treated gel demonstrated highly improved freeze-thaw stability. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Effects of alpha-glucanotransferase treatment on the thermo-reversibility and freeze-thaw stability of a rice starch gel | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1016/j.carbpol.2005.08.050 | - |
dc.identifier.scopusid | 2-s2.0-33244458226 | - |
dc.identifier.wosid | 000236166200007 | - |
dc.identifier.bibliographicCitation | CARBOHYDRATE POLYMERS, v.63, no.3, pp.347 - 354 | - |
dc.relation.isPartOf | CARBOHYDRATE POLYMERS | - |
dc.citation.title | CARBOHYDRATE POLYMERS | - |
dc.citation.volume | 63 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 347 | - |
dc.citation.endPage | 354 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Organic | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.subject.keywordPlus | POTATO D-ENZYME | - |
dc.subject.keywordPlus | DEGRADATION | - |
dc.subject.keywordAuthor | 4-alpha-glucanotransferase | - |
dc.subject.keywordAuthor | rice starch | - |
dc.subject.keywordAuthor | thermo-reversibility | - |
dc.subject.keywordAuthor | freeze-thaw stability | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0144861705004029?via%3Dihub | - |
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