One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution.

Autor: Sun Z; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Yan H; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Bereka TY; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Chen Y; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Wang R; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Jin Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China., Zhou X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China. Electronic address: zhouxing@jiangnan.edu.cn.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2025 Jan 01; Vol. 347, pp. 122706. Date of Electronic Publication: 2024 Sep 06.
DOI: 10.1016/j.carbpol.2024.122706
Abstrakt: The V-type porous starch (VPS) displays remarkable adsorption capability, and has potential for encapsulating guest compounds within its unique single helical cavity. In this investigation, VPS was produced via a "one-pot method" utilizing thermostable α-amylase in a hot ethanol solution. The study demonstrates that the activity of thermostable α-amylase remains high, reaching up to 86 % when employing a 40-50 % ethanol concentration, and up to 74 % with ≤70 % ethanol concentration. Furthermore, the enzyme exhibits robust stability at 90 °C for up to 10 h of reaction time. The resultant VPS exhibits enhanced V-type crystallinity and superior adsorption capacity compared to conventional A-type porous starch (APS). Notably, the hydrolysis of normal maize starch (NMS) by thermostable α-amylase in a 50 % ethanol solution at 90 °C yields 49.36 % VPS, which manifests a densely porous distributed structure. Additionally, the VPS is characterized by superior oil adsorption capacity (253.11 %), specific surface area (38.89 m 2 /g), and total pore volume (0.147 cm 3 /g).
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Xing Zhou represents all authors.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: