Structural and physical properties of granule stabilized starch obtained by branching enzyme treatment

Abstract

Chemical cross-linking of starch is an important modification used in the industry for granule stabilization. It has been demonstrated that treatment with branching enzyme (BE) can stabilize the granular structure of starch and such treatment thereby provides a potential clean alternative for chemical modification. This study demonstrates that such BE-assisted stabilization of starch granules led to partial protection from BE catalysis of both amylose (AM) and amylopectin (AP) in their native state as assessed by triiodide complexation, X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The granule stabilizing effects were inversely linked to hydration of the starch granules, which was increased by the presence of starch-phosphate esters and suppressed by extreme substrate concentration. The data support that the granule stabilization is due to the intermolecular transglycosylation occurring in the initial stages of the reaction prior to AM-AP phase separation. The enzyme activity needed to obtain granule stabilization was therefore dependent on the hydration capability of the starch used.

Keywords: AM; AP; BE; Branching enzyme; Clean technology; Crystallinity; DM; DSC; Enzymatic modification; GPC; LD; Starch modification; WAXS; amylopectin; amylose; antisense glucan water dikinase; asGWD potato starch; branching enzyme; differential scanning calorimetry; dry matter; gel-permeation chromatography; limit dextrins; wide angle X-ray scattering.