Hydrolysis of native and annealed tapioca and sweet potato starches at subgelatinization temperature using a mixture of amylolytic enzymes

Nor Shariffa Yussof, . and Uthumporn Utra@ Sapina Abdullah, . and Abd. Karim Alias, . and Zaibunnisa Abdul Haiyee, . Hydrolysis of native and annealed tapioca and sweet potato starches at subgelatinization temperature using a mixture of amylolytic enzymes. pp. 1925-1933. ISSN 2231-7546

This study investigated the effect of annealing treatment (at 50C for 72 h) on hydrolysis of tapioca and sweet potato starches using a raw starch hydrolyzing enzyme namely STARGEN 001 (a blend from fungal -amylase and glucoamylase) at sub-gelatinization temperature (35C) for 24 h. The degree of hydrolysis of the starches was evaluated based on the dextrose equivalent (DE) value. The hydrolyzed starches were then characterized in terms of its morphology swelling power and solubility gelatinization and pasting properties amylose content and x-ray diffraction pattern. After 24 h of hydrolysis annealed starches were hydrolyzed to a greater degree with higher DE value compared to native starches (40 vs 33 for tapioca; and 29 vs 24 for sweet potato starch). Scanning electron microscopy (SEM) micrographs revealed a more porous granules and rougher surface in annealed starches than their native counterparts. The swelling power and solubility of annealed starches decreased significantly. Annealing was found to affect the pasting properties of the starches appreciably and increase the starch gelatinization temperature. The amylose content in hydrolyzed annealed tapioca and sweet potato starches increased while no significant changes observed in the X-ray diffraction of those starches. This study shows that the annealing treatment can be used as a way to increase the degree of hydrolysis of tapioca and sweet potato starches at sub-gelatinization temperature using a raw starch hydrolyzing enzyme.

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Abstract

This study investigated the effect of annealing treatment (at 50C for 72 h) on hydrolysis of tapioca and sweet potato starches using a raw starch hydrolyzing enzyme namely STARGEN 001 (a blend from fungal -amylase and glucoamylase) at sub-gelatinization temperature (35C) for 24 h. The degree of hydrolysis of the starches was evaluated based on the dextrose equivalent (DE) value. The hydrolyzed starches were then characterized in terms of its morphology swelling power and solubility gelatinization and pasting properties amylose content and x-ray diffraction pattern. After 24 h of hydrolysis annealed starches were hydrolyzed to a greater degree with higher DE value compared to native starches (40 vs 33 for tapioca; and 29 vs 24 for sweet potato starch). Scanning electron microscopy (SEM) micrographs revealed a more porous granules and rougher surface in annealed starches than their native counterparts. The swelling power and solubility of annealed starches decreased significantly. Annealing was found to affect the pasting properties of the starches appreciably and increase the starch gelatinization temperature. The amylose content in hydrolyzed annealed tapioca and sweet potato starches increased while no significant changes observed in the X-ray diffraction of those starches. This study shows that the annealing treatment can be used as a way to increase the degree of hydrolysis of tapioca and sweet potato starches at sub-gelatinization temperature using a raw starch hydrolyzing enzyme.

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Item Type:	Article
AGROVOC Term:	Ipomoea batatas
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Tapioca
AGROVOC Term:	Starch
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Alpha amylase
AGROVOC Term:	Enzyme activity
AGROVOC Term:	Air drying
AGROVOC Term:	Hydrochloric acid
AGROVOC Term:	Scanning microscopy
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23828

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