Effects of partial debranching and storage temperature on recrystallization of waxy maize starch.,International Journal of Biological Macromolecules

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Effects of partial debranching and storage temperature on recrystallization of waxy maize starch.
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2019-08-15 , DOI: 10.1016/j.ijbiomac.2019.08.128
Dong-Jin Lee ₁ , Eun Young Park ₂ , Seung-Taik Lim ₁

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Waxy maize starch was debranched using an isoamylase (hydrolysis for 24 h or 48 h), and then the debranched starches were recrystallized for 96 h at different temperatures (4, 25, and 50 °C). The structural and crystalline characteristics of the recrystallized samples were analyzed. The longer debranching time (48 h) produced the smaller chains containing more of linear dextrins. Crystallinity and thermal stability were much higher for the starch crystals prepared with the higher level of debranching. The starch chains recrystallized at 4 and 25 °C were recovered at 84-93% yield with B-type crystals whereas those at 50 °C induced a lower yield (11-31%) with A-type crystals. The slow recrystallization (50 °C) induced the selective association of the long chains which led to the formation of A-type crystals having a good thermal stability. The recrystallization temperature was a determining factor for the crystalline arrangement of debranched starch chains.

中文翻译：

分枝和贮藏温度对蜡质玉米淀粉重结晶的影响。

使用异淀粉酶将蜡状玉米淀粉脱支（水解24小时或48小时），然后将脱支的淀粉在不同温度（4、25和50℃）下重结晶96小时。分析了重结晶样品的结构和结晶特性。较长的脱支时间（48小时）产生的链条越细，其中含有更多的线性糊精。对于具有较高脱支水平的淀粉晶体，其结晶度和热稳定性要高得多。使用B型晶体在4和25°C下重结晶的淀粉链的收率为84-93％，而使用50型C的淀粉链在A型晶体中的收率较低（11-31％）。缓慢的重结晶（50°C）引起长链的选择性缔合，从而导致形成具有良好热稳定性的A型晶体。

更新日期：2019-08-15

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