Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch

Ning Wang; Jingqi Dai; Di Miao; Chen Li; Xiaoyan Yang; Quanxian Shu; Yong Zhang; Yangyong Dai; Hanxue Hou; Shaobin Xu

doi:10.1016/j.ijbiomac.2023.127274

Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch

Int J Biol Macromol. 2023 Dec 31;253(Pt 5):127274. doi: 10.1016/j.ijbiomac.2023.127274. Epub 2023 Oct 5.

Authors

Ning Wang¹, Jingqi Dai², Di Miao³, Chen Li¹, Xiaoyan Yang⁴, Quanxian Shu⁴, Yong Zhang¹, Yangyong Dai⁵, Hanxue Hou¹, Shaobin Xu¹

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
² College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China.
³ College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China.
⁴ Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Binzhou, Shandong 256500, China; Shandong Bohi Industry Co., Ltd., Binzhou, Shandong 256500, China.
⁵ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China. Electronic address: dyyww@sdau.edu.cn.

PMID: 37804624
DOI: 10.1016/j.ijbiomac.2023.127274

Abstract

Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-extrusion method of starch with 42 % moisture and enzyme was adopted to reveal the effects of different enzyme dosages on the structure and properties of corn starch. After enzyme treatment on the basis of IECT, starch granules were broken into fragments without the occurrence of clear Maltese cross. R_1047/1022 and R_995/1022 values, peak intensity of Raman spectra and gelatinization temperature decreased, and the full width at half maximum at 480 cm^-1 of Raman spectra raised. Moreover, the bound water proportion decreased from 87.44 % to 85.84 % ∼ 78.67 %, and the maximum light transmittance and dextrose equivalent values increased to 34.13 % and 26.14, respectively. The solubility of starch granules was all above 60 %. Findings supported that the mechanochemical effect of IECT on starch was conducive to the enzymatic modification.

Keywords: Corn starch; Enzymatic modification; Extrusion; Properties; Structure.

MeSH terms

Cooking
Solubility
Starch* / chemistry
Temperature
Zea mays* / chemistry

Substances

Starch