AI Article Synopsis

  • The study investigates how starch from two Ecuadorian cassava varieties (INIAP 650 and INIAP 651) reacts to enzymatic hydrolysis, which can enhance its industrial applications.
  • It finds that both starch varieties experience structural damage as hydrolysis increases, with INIAP 651 showing deeper pores and stable crystallinity, while INIAP 650 shows a 26% decrease in crystallinity.
  • The research also reveals that hydrolysis enhances the water holding and binding capacities, though different degrees of hydrolysis affect these properties, indicating that starch variety plays a key role in how starch responds to enzymatic modifications.

Article Abstract

The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were partially modified at three enzymatic hydrolysis degrees (0%, 30%, and 50%), and their physicochemical properties were assessed. The structural analysis revealed that both varieties showed progressive structural damage as hydrolysis increases, probably due to exo-hydrolysis. However, deeper pores were observed in INIAP 651 with the SEM analysis. The crystallinity percentage obtained by XRD analyses remained constant in INIAP 651 and decreased (by 26%) in INIAP 650 (p < 0.05). In addition, the amylose−lipid complex index in INIAP 650 remained constant, while INIAP 651 increased (p < 0.05) at 30% hydrolysis (by 93%). In both varieties, hydrolysis increased (p < 0.05) the water holding capacity (WHC) (by 10−14%) and the water binding capacity (WBC) (by 16%), but 50% hydrolysis of INIAP 650 was needed to significantly affect these properties. No differences were observed in the varieties’ thermal properties. Regarding the rheological properties, the variety did not influence the changes in the storage module (G′) and the loss modulus (G″) with the hydrolysis (p > 0.05). However, the phase angle decreased significantly (p < 0.05) with the hydrolysis, being higher in the INIAP 650 variety than in the INIAP 651 variety. In general, the results indicate that the variety affects the response of the starch granule to enzymatic hydrolysis (noticeable in the principal component analysis, PCA) and opens up the possibility to modulate starch properties.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9500954PMC
http://dx.doi.org/10.3390/molecules27186098DOI Listing

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