Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 103, Issue -, Pages 630-639Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2017.05.045
Keywords
Cassava starch; 1,4-alpha-glucan branching enzyme; Steady shear rheology; Dynamic shear rheology; Temperature dependence
Funding
- Science and Technology Support (Agriculture) program of Jiangsu Province [BE2014305]
- China Postdoctoral Science Foundation [2014M560394, 2016T90420]
- Doctoral Fund of Ministry of Education of China [20130093130001]
- Jiangsu Planned Projects for Postdoctoral Research Funds [1401100C]
- program of Collaborative innovation center of food safety and quality control in Jiangsu Province
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Steady and dynamic shear measurements were used to investigate the rheological properties of cassava starches modified using the 1,4-alpha-glucan branching enzyme (GBE) from Geobacillus thermoglucosidans STB02. GBE treatment lowered the hysteresis loop areas, the activation energy (Ea) values and the parameters in rheological models of cassava starch pastes. Moreover, GBE treatment increased its storage (G') and loss (G) moduli, and decreased their tan delta (ratio of G/G') values and frequency-dependencies. Scanning electron microscopic studies showed the selective and particular attack of GBE on starch granules, and X-ray diffraction analyses showed that GBE treatment produces significant structural changes in amylose and amylopectin. These changes demonstrate that GBE modification produces cassava starch with a more structured network and improved stability towards mechanical processing. Differential scanning calorimetric analysis and temperature sweeps indicated greater resistance to granule rupture, higher gel rigidity, and a large decrease in the rate of initial conformational ordering with increasing GBE treatment time. Pronounced changes in rheological parameters revealed that GBE modification enhances the stability of cassava starch and its applicability in the food processing industry. (C) 2017 Elsevier B.V. All rights reserved.
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