Porous rice starch produced by combined ultrasound-assisted ice recrystallization and enzymatic hydrolysis
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Porous rice starch produced by combined ultrasound-assisted ice recrystallization and enzymatic hydrolysis. / Keeratiburana, Thewika; Hansen, Aleksander Riise; Soontaranon, Siriwat; Tongta, Sunanta; Blennow, Andreas.
In: International Journal of Biological Macromolecules, Vol. 145, 15.02.2020, p. 100-107.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Porous rice starch produced by combined ultrasound-assisted ice recrystallization and enzymatic hydrolysis
AU - Keeratiburana, Thewika
AU - Hansen, Aleksander Riise
AU - Soontaranon, Siriwat
AU - Tongta, Sunanta
AU - Blennow, Andreas
PY - 2020/2/15
Y1 - 2020/2/15
N2 - The effects of multicycle ultrasound-assisted ice recrystallization (US+IR) combined with amyloglucosidase (AMG) or maltogenic α-amylase (MA) catalyzed hydrolysis on structure were investigated. Scanning electron microscopy (SEM) showed that the US+IR produced shallow indentations and grooves on the exterior of granules while the combination US+IR and enzyme hydrolysis created additional pores on starch granules. MA displayed a higher number of pores than AMG. The highest values of specific surface area (SBET) and the total pore volume were obtained for US+IR→MA (1.96 m2 g− 1 and 7.26 × 10− 3 cm3 g− 1, respectively). The US+IR treatment significantly decreased the relative crystallinity, amylose content and swelling capacity. Those parameters were further efficiently decreased following enzymatic hydrolysis. The combined treatments generated products with higher initial gelatinization temperature (Ti) compared to the corresponding controls. The US+IR increased the digestion rate constant (k-value) compared to native starch. However, the combined treatment, US+IR→AMG, significantly decreased the k-value from 2.97 × 10− 3 to 2.50 × 10− 3 min− 1 compared to its control. Our study demonstrates that US+IR treatment in combination with enzyme hydrolysis is a useful method to produce specifically functionalized porous rice starch that can be used as e.g. absorbents and for further chemical modifications.
AB - The effects of multicycle ultrasound-assisted ice recrystallization (US+IR) combined with amyloglucosidase (AMG) or maltogenic α-amylase (MA) catalyzed hydrolysis on structure were investigated. Scanning electron microscopy (SEM) showed that the US+IR produced shallow indentations and grooves on the exterior of granules while the combination US+IR and enzyme hydrolysis created additional pores on starch granules. MA displayed a higher number of pores than AMG. The highest values of specific surface area (SBET) and the total pore volume were obtained for US+IR→MA (1.96 m2 g− 1 and 7.26 × 10− 3 cm3 g− 1, respectively). The US+IR treatment significantly decreased the relative crystallinity, amylose content and swelling capacity. Those parameters were further efficiently decreased following enzymatic hydrolysis. The combined treatments generated products with higher initial gelatinization temperature (Ti) compared to the corresponding controls. The US+IR increased the digestion rate constant (k-value) compared to native starch. However, the combined treatment, US+IR→AMG, significantly decreased the k-value from 2.97 × 10− 3 to 2.50 × 10− 3 min− 1 compared to its control. Our study demonstrates that US+IR treatment in combination with enzyme hydrolysis is a useful method to produce specifically functionalized porous rice starch that can be used as e.g. absorbents and for further chemical modifications.
KW - Enzymatic modification
KW - Physical modification
KW - Porous starch
U2 - 10.1016/j.ijbiomac.2019.12.144
DO - 10.1016/j.ijbiomac.2019.12.144
M3 - Journal article
C2 - 31862366
AN - SCOPUS:85076879521
VL - 145
SP - 100
EP - 107
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
ER -
ID: 234076989