Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(6): 833-842
Development and characterization of potato amylopectin-substituted starch materials
Ree Jae Kim1 • Hyun-Seok Kim1,2
1 Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea 2 Major of Food Science and Biotechnology, Division of Bio- Convergence, Kyonggi University, Suwon 16227, Korea
This study characterized the blends of corn starch with potato amylopectin (PAP) and PAP hydrolysates treated with branching enzyme (BR), pullulanase (PL), and BR-BL cocktail. PAP/PAP hydrolysates were deposited or bound (particularly in intact and PL-treated PAPs) on the surfaces of corn starch granules. Although PAP/PAP hydrolysates rarely affect the X-ray diffraction patterns of the blends, their relative crystallinities decreased. Relative to native starches, the swelling power was higher for all blends. Solubility was higher for normal starch-based blends but lower for waxy starch-based blends. All blends exhibited higher gelatinization temperatures and lower gelatinization enthalpies. Although the pasting viscosities of blends with intact PAP were higher than those of native starches, the opposite trends were found in blends with BR-, PL-, and BR-PL cocktail-treated PAPs. Overall, the PAP structures diversified the characteristics of the corn starch-PAP blends. BR- and BR-PL cocktail-treated PAPs could function as stabilizers for stable paste consistency.
Corn starch · Waxy potato starch · Potato amylopectin hydrolysate · Corn starch–potato amylopectin blend · Physicochemical property
Food Science and Biotechnology 2021 ; 30(6): 833-842