کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10601664 | 982350 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural and physical properties of granule stabilized starch obtained by branching enzyme treatment
ترجمه فارسی عنوان
ویژگی های ساختاری و فیزیکی نشاسته تثبیت کننده گرانول حاصل از درمان آنزیمی شاخه ای است
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
Chemical cross-linking of starch is an important modification used in the industry for granule stabilization. It has been demonstrated that treatment with branching enzyme (BE) can stabilize the granular structure of starch and such treatment thereby provides a potential clean alternative for chemical modification. This study demonstrates that such BE-assisted stabilization of starch granules led to partial protection from BE catalysis of both amylose (AM) and amylopectin (AP) in their native state as assessed by triiodide complexation, X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The granule stabilizing effects were inversely linked to hydration of the starch granules, which was increased by the presence of starch-phosphate esters and suppressed by extreme substrate concentration. The data support that the granule stabilization is due to the intermolecular transglycosylation occurring in the initial stages of the reaction prior to AM-AP phase separation. The enzyme activity needed to obtain granule stabilization was therefore dependent on the hydration capability of the starch used.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 98, Issue 2, 6 November 2013, Pages 1490-1496
Journal: Carbohydrate Polymers - Volume 98, Issue 2, 6 November 2013, Pages 1490-1496
نویسندگان
Susanne L. Jensen, Fan Zhu, Varatharajan Vamadevan, Eric Bertoft, Koushik Seetharaman, Ole Bandsholm, Andreas Blennow,