Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Structural and Rheological Properties of Sweet Potato Starch Modified with 4-$\alpha$-Glucanotransferase from Thermus aquaticus

  • Lee, Seung-Hee (Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University) ;
  • Choi, Seung-Jun (Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University) ;
  • Shin, Sang-Ick (Korea Yakult R&D Center, Korea Yakult) ;
  • Park, Kwan-Hwa (Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University) ;
  • Moon, Tae-Wha (Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University)
  • Published : 2008.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Sweet potato starch was modified using Thermus aquaticus $\alpha$-1,4-glucanotransferase ($Ta{\alpha}GT$), and its structural and rheological properties were investigated. $Ta{\alpha}GT$-modified starch had a lower amylose level and molecular weight than raw starch. The chain length distribution showed an increased number of short and long branched chains and the formation of cycloamyloses. Compared with raw starch, $Ta{\alpha}GT$-modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The X-ray diffraction of $Ta{\alpha}GT$-modified starch was a weak V-type pattern with distinct sharp peaks at 13 and $20^{\circ}$. Scanning electron micrographs of modified starch exhibited big holes on the surface and the loss of granular structure. The frequency sweep measurement revealed that the gel of $Ta{\alpha}GT$-modified starch was more rigid than raw starch gel. However, the structure of modified starch gel was destroyed by heating at $75^{\circ}C$, and a firm gel was re-formed by subsequent storage at $5^{\circ}C$, indicating thermoreversible property.

Keywords

References

  1. van der Maarel MJEC, van der Veen B, Uitdehaag JCM, Leemhuis H, Dijkhuizen L. Properties and applications of starch-converting enzymes of the $\alpha$amylase family. J. Biotechnol. 94: 137-155 (2002) https://doi.org/10.1016/S0168-1656(01)00407-2
  2. Srichuwong S, Jane J-L. Physicochemical properties of starch affected by molecular composition and structure: A review. Food Sci. Biotechnol. 16: 663-674 (2007)
  3. Zhang T, Oates CG. Relationship between $\alpha$-amylase degradation and physico-chemical properties of sweet potato starches. Food Chem. 65: 157-163 (1999) https://doi.org/10.1016/S0308-8146(98)00024-7
  4. Smith PS. Starch derivatives and their use in foods. pp. 237-269. In: Food Carbohydrates. Lineback DR, Inglett GE (eds). AVI, Westport, CT, USA (1982)
  5. Xie SX, Liu Q, Cui SW. Starch modification and application. pp. 357-405. In: Food Carbohydrates: Chemistry, Physical Properties, and Application. Cui SW (ed). CRC Press, Boca Raton, FL, USA (2005)
  6. Bechtel WG. Staling studies of bread made with flour fractions. V. Effect of a heat-stable amylase and a cross-linked starch. Cereal Chem. 36: 368-372 (1959)
  7. Han X-Z, Ao Z, Janaswamy S, Jane J-L, Chandrasekaran R, Hamaker BR. Development of a low glycemic maize starch: Preparation and characterization. Biomacromolecules 7: 1162-1168 (2006) https://doi.org/10.1021/bm050991e
  8. Hebeda RE, Bowles LK, Teague WM. Development in enzymes for retarding staling of baked goods. Cereal Food World 35: 453-457 (1990)
  9. Park JH, Park KH, Jane J-L. Physicochemical properties of enzymatically modified maize starch using 4-glucanotransferase. Food Sci. Biotechnol. 16: 902-909 (2007)
  10. Alexander RJ. New starches for food application. Cereal Food World 41: 796-798 (1996)
  11. Davis JP, Supatcharee N, Khandelwal RL, Chibbar RN. Synthesis of novel starches in planta: Opportunities and challenges. Starch/Starke 55: 107-120 (2003)
  12. Brandam C, Mayer XM, Proth J, Strehaiano P, Piaguad H. An original kinetic model for the enzymatic hydrolysis of starch during mashing. Biochem. Eng. J. 13: 43-52 (2003) https://doi.org/10.1016/S1369-703X(02)00100-6
  13. Hamdi G, Ponchel G. Enzymatic degradation of epichlorohydrin crosslinked starch microspheres by alpha-amylase. Pharm. Res. 16: 867-875 (1999) https://doi.org/10.1023/A:1018878120100
  14. Lee KY, Kim YR, Park KH, Lee HG. Effect of $\alpha$glucanotransferase treatment on the thermo-reversibility and freeze-thaw stability of a rice starch gel. Carbohyd. Polym. 63: 347-354 (2006) https://doi.org/10.1016/j.carbpol.2005.08.050
  15. Rolland-Sabate A, Colonna P, Potocki-Veronese G, Monsan P, Planchot V. Elongation and insolubilisation of $\alpha$-glucan by the action of Neisseria polysaccharea amylosucrase. J. Cereal Sci. 40: 17-30 (2004) https://doi.org/10.1016/j.jcs.2004.04.001
  16. Kamasaka H, Sugimoto K, Takara H, Nishimura T, Kuriki T. Bacillus stearothermophilus neopullulanase selective hydrolysis of amylose to maltose in the presence of amylopectin. Appl. Environ. Microb. 68: 1658-1664 (2002) https://doi.org/10.1128/AEM.68.4.1658-1664.2002
  17. Kuriki T, Imanaka T. The concept of the $\alpha$-amylase family: Structural similarity and common catalytic mechanism. J. Biosci. Bioeng. 87: 557-565 (1999) https://doi.org/10.1016/S1389-1723(99)80114-5
  18. Svensson B. Protein engineering in the $\alpha$-amylase family: Catalytic mechanism, substrate specificity, and stability. Plant Mol. Biol. 25: 141-157 (1994) https://doi.org/10.1007/BF00023233
  19. Takaha T, Yanase M, Okada S, Smith SM. Disproportionating enzyme (4-$\alpha$-glucanotransferase; E.C 2.4.1.25) of potato: Purification, molecular cloning, and potential role in starch metabolism. J. Biol. Chem. 268: 1391-1396 (1993)
  20. Takaha TM, Yanase H, Takata S, Smit SM. Potato D-enzyme catalyzes the cyclization of amylose to produce cycloamylose, a novel cyclic glucan. J. Biol. Chem. 271: 2902-2908 (1996) https://doi.org/10.1074/jbc.271.6.2902
  21. Chrastil J. Improved colorimetric determination of amylose in starches or flours. Carbohyd. Res. 159: 154-158 (1987) https://doi.org/10.1016/S0008-6215(00)90013-2
  22. Jane J, Chen J. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 69: 60-65 (1992)
  23. Dubois M, Gilles KA, Hamilton K, Rebers PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956) https://doi.org/10.1021/ac60111a017
  24. Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46: S33-S50 (1992)
  25. Subramony NM. Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke 54: 559-592 (2002)
  26. Hizukuri S, Abe J, Hanashiro I. Starch: Analytical aspects. pp. 305-390. In: Carbohydrates in Food. 2 ed. Eliasson A-C (ed). CRC Press, Boca Raton, FL, USA (2006)
  27. Kaper T, Talik B, Ettema TJ, Bos H, van der Maarel MJEC, Dijkhuizen L. Amylomaltase of Pyrobaculum aerophilum IM2 produces thermoreversible starch gels. Appl. Environ. Microb. 71: 5098-5106 (2005) https://doi.org/10.1128/AEM.71.9.5098-5106.2005
  28. Tedra Y, Fujii K, Takaha T, Okada S. Thermus aquaticus ATCC 33923 amylomaltase gene cloning and expression and enzyme characterization: Production of cycloamylose. Appl. Environ. Microb. 65: 910-915 (1999)
  29. Marchant JL, Blanshard MV. Studies of the dynamics of the gelatinization of starch granules employing a small angle light scattering system. Starch/Starke 30: 257-264 (1978) https://doi.org/10.1002/star.19780300803
  30. Imberty A, Buleon A, Tran V, Perez S. Recent advances in knowledge of starch structure. Starch/Stärke 43: 375-384 (1991) https://doi.org/10.1002/star.19910431002
  31. Hizukuri S, Takeda Y, Usami S, Takese Y. Effect of aliphatic hydrocarbon groups on the crystallization of amylodextrin: Model experiments for starch crystallization. Carbohyd. Res. 83: 193-199 (1980) https://doi.org/10.1016/S0008-6215(00)85384-7
  32. Zobel HF. Molecules to granules: A comprehensive starch review. Starch/Starke 40: 44-50 (1988) https://doi.org/10.1002/star.19880400203
  33. Perera C, Lu Z, Sell J, Jane J. Comparison of physicochemical properties and structures of sugary-2 cornstarch with normal and waxy cultivars. Cereal Chem. 78: 249-256 (2001) https://doi.org/10.1094/CCHEM.2001.78.3.249
  34. Holm J, Lundquist I, Bjorck I, Eliasson A-C, Asp NG. Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. Am. J. Clin. Nutr. 47: 1010-1016 (1988) https://doi.org/10.1093/ajcn/47.6.1010
  35. Kainuma K. Starch oligosaccharides: Linear, branched, and cyclic. pp. 125-152. In: Starch: Chemistry and Technology. 2nd ed. Whistler RL, BeMiller JN, Paschall EF (eds). Academic Press, Inc., Orlando, FL, USA (1984)
  36. Hoseney RC. Starch. pp. 29-64. In: Principles of Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, MN, USA (1994)
  37. Miles MJ, Morris VJ, Ring SG. Gelation of amylose. Carbohyd. Res. 135: 257-269 (1996)
  38. Euverink GJW, Binnema DJ. Use of modified starch as an agent for forming a thermoreversible gel. U.S. patent 6,864,063 (2005)
  39. Kaper T, van der Maarel MJEC, Euverink GJW, Dijkhuizen L. Exploring and exploiting starch-modifying amylomaltases from thermophiles. Biochem. Soc. T. 32: 279-282 (2004) https://doi.org/10.1042/BST0320279
  40. Yuan RC, Thompson DB, Boyer CD. Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem. 70: 81-89 (1993)