Naslov
The influence of reaction conditions on the hydrolysis of native corn, potato and pea starches

Autori
Knežević, Nada

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 6th Central European Congress / Lević, Jovanka - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 814-820

ISBN
978-86-7994-027-8

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pea starch; corn starch; potato starch; enzymatic hydrolysis; enzymatic modification; hydrolysis conditions

Sažetak
Enzymatic modification of starch provides a good solution for improving the processing behaviour and stability of starches. The composition of starch, especially in terms of amylose and amylopectin, is the most researched aspect of influence on functional behaviour of starch. Granular structure and extension of crystalline and amorphous zones have direct impact on starch properties. Using of amylolytic enzymes below the gelatinization temperature leads to a partial degradation of the suspended starch granules with retention of the grain structure. In this study the influence of reaction conditions (type of starch, type of enzymes, reaction temperature and reaction time) on the grade of enzymatic hydrolysis of native corn, potato and pea starches, which differ according to the starch-type (A, B and C-type starches) was researched. The progress of the enzymatic reaction was followed by determination of glucose content in the supernatant (converted to starch) at specified reaction temperatures (30, 40, 50 and (55)60 °C) and in specified time intervals (20, 44, 68, 92 h). It was found that the degree of hydrolysis of potato starch showed significantly lower values than that of corn and pea starch. The highest glucose values were determined after degradation with amyloglucosidase (Dextrozyme). By the hydrolysis of potato starch, glucose content in supernatant was below 10 %. Corn and pea starches were attacked most easily (to 60 %) in comparison to potato starch. Higher temperature and longer hydrolysis time led to a greater degradation of native starches.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA