Modification of granular corn starch with 4-α-glucanotransferase from Thermotoga maritima: Effects on structural and physical properties

E. J. Oh, S. J. Choi, Sung-Joon Lee, C. H. Kim, T. W. Moon

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65°C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75°C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property.

Original languageEnglish
JournalJournal of Food Science
Volume73
Issue number3
DOIs
Publication statusPublished - 2008 Apr
Externally publishedYes

Fingerprint

Thermotoga maritima
modified starch
corn starch
Starch
Zea mays
physical properties
starch
amylopectin
amylose
molecular weight
Amylopectin
Amylose
granules
starch gels
enzymatic treatment
melting point
Molecular Weight
enthalpy
gelatinization
gelation

Keywords

  • α-glucanotransferase
  • Granular starch
  • Rheological property
  • Structural property
  • Thermotoga maritima

ASJC Scopus subject areas

  • Food Science

Cite this

Modification of granular corn starch with 4-α-glucanotransferase from Thermotoga maritima : Effects on structural and physical properties. / Oh, E. J.; Choi, S. J.; Lee, Sung-Joon; Kim, C. H.; Moon, T. W.

In: Journal of Food Science, Vol. 73, No. 3, 04.2008.

Research output: Contribution to journalArticle

@article{b16fdaf965a642cd8a8b9b78312fb22c,
title = "Modification of granular corn starch with 4-α-glucanotransferase from Thermotoga maritima: Effects on structural and physical properties",
abstract = "Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65°C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75°C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property.",
keywords = "α-glucanotransferase, Granular starch, Rheological property, Structural property, Thermotoga maritima",
author = "Oh, {E. J.} and Choi, {S. J.} and Sung-Joon Lee and Kim, {C. H.} and Moon, {T. W.}",
year = "2008",
month = "4",
doi = "10.1111/j.1750-3841.2007.00655.x",
language = "English",
volume = "73",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "3",

}

TY - JOUR

T1 - Modification of granular corn starch with 4-α-glucanotransferase from Thermotoga maritima

T2 - Effects on structural and physical properties

AU - Oh, E. J.

AU - Choi, S. J.

AU - Lee, Sung-Joon

AU - Kim, C. H.

AU - Moon, T. W.

PY - 2008/4

Y1 - 2008/4

N2 - Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65°C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75°C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property.

AB - Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65°C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75°C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property.

KW - α-glucanotransferase

KW - Granular starch

KW - Rheological property

KW - Structural property

KW - Thermotoga maritima

UR - http://www.scopus.com/inward/record.url?scp=41749120976&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=41749120976&partnerID=8YFLogxK

U2 - 10.1111/j.1750-3841.2007.00655.x

DO - 10.1111/j.1750-3841.2007.00655.x

M3 - Article

C2 - 18387093

AN - SCOPUS:41749120976

VL - 73

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -