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Published on: October 14, 2013
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Development and characterization of potato amylopectin-substituted starch materials
Ree Jae Kim1, Hyun-Seok Kim1,2
1Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.
Food Science and Biotechnology
|July 12, 2021
Summary
This study explored corn starch blends with potato amylopectin (PAP) and its modified forms. Modified PAP structures enhanced corn starch properties, with some acting as effective stabilizers for consistent pastes.
Area of Science:
- Food science and technology
- Biochemistry of carbohydrates
- Material science of biopolymers
Background:
- Potato amylopectin (PAP) and its derivatives were investigated for their interaction with corn starch.
- Enzymatic modifications using branching enzyme (BR), pullulanase (PL), and a combined BR-PL cocktail were applied to PAP.
Purpose of the Study:
- To characterize the physical and chemical properties of corn starch-potato amylopectin (PAP) blends.
- To evaluate the impact of native and enzymatically modified PAP on corn starch characteristics.
- To assess the potential of modified PAP as stabilizers for starch-based pastes.
Main Methods:
- Preparation of blends using native and enzymatically treated PAP (BR, PL, BR-PL cocktail) with corn starch.
- Characterization of blends using X-ray diffraction (XRD), swelling power, solubility, differential scanning calorimetry (DSC), and pasting viscosity analysis.
- Assessment of PAP deposition and binding on corn starch granules.
Main Results:
- PAP and its hydrolysates bound to corn starch granules, decreasing relative crystallinity but minimally affecting XRD patterns.
- All blends showed increased swelling power, altered solubility depending on starch type, and higher gelatinization temperatures with lower enthalpies.
- Pasting viscosity increased with intact PAP but decreased with enzyme-treated PAP; BR- and BR-PL treated PAPs demonstrated stabilizing effects on paste consistency.
Conclusions:
- Potato amylopectin structures significantly diversified the properties of corn starch blends.
- Enzymatically modified PAP, particularly BR- and BR-PL treated forms, can serve as effective stabilizers for maintaining stable paste consistency.
- The study provides insights into modifying starch properties through blending with functional amylopectin derivatives.
Keywords:
Corn starchCorn starch–potato amylopectin blendPhysicochemical propertyPotato amylopectin hydrolysateWaxy potato starchMore Related Videos
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