期刊
FOOD RESEARCH INTERNATIONAL
卷 62, 期 -, 页码 1134-1140出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.05.071
关键词
Rice; Starch; Amylose; Amylopectin; Retrogradation; Thermostable amylase
资金
- National Natural Science Foundation of China [NSFC-31371749, NSFC-31000760]
- program for New Century Excellent Talents in University from the Ministry of Education, program for New Century Excellent Talents of Science and Technology at Jilin Provincial Universities from the education department of Jilin provincial government [NCET-11-0982, 2012-232]
- international scientific and technological cooperation project from Changchun Municipal Government [11GH28]
Most of anti-retrogradation amylases could not be used in rice cooking due to their low optimal temperature. To overcome this disadvantage, an extremely thermostable maltogenic amylase from Thermofilum pendens at 3.5,35 or 80 U/g substrate was incubated at 90, 95, or 100 degrees C with rice starch at 0.5% (w/v) or 5% (w/v), or polished rice grains at 50% (w/w), respectively. Its hydrolytic patterns and anti-retrogradation roles were evaluated. The amylose content of rice starch decreased from 16.6 to 8.6% after incubation of 120 min, while the amylopectin content remained almost constant with a somewhat increase in ratio of short-to-long branch-chains. Substrate specificity analysis of the enzyme showed that its k(cat)/K-m value on amylose was 0.98 s(-1) mL mg(-1), whereas that for amylopectin was 0.30 s(-1) mL mg(-1), indicating an exceptionally high preference toward amylose. Retrogradation rates of gelatinized rice starch and rice meal decreased significantly during storage of 4 degrees C. (C) 2014 Elsevier Ltd. All rights reserved.
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