Enzymatic-chemical modification of cassava starch as a sauce thickener to regulate the balance between processing and...

Acetylated distarch phosphate (ADSP), as a starch-based thickener, is extensively employed in sauces due to its excellent shear resistance properties. However, the cross-linking leads to an increase in texture roughness, and to chemically control a suitable degree of cross-linking to avoid compromising the texture presents a considerable challenge. In this work, Aspergillus oryzae α-amylase was selected to address this issue after screening four amylase candidates. The results showed that the α-amylase modification reduced the hysteresis loop area from 58.79 to 35.44 kPa·s^-1, which enhanced the anti-thixotropic properties of the gel. Besides, the enzyme modification maintained the frequency stability of ADSP, especially at extremely low and high frequencies. The edible quality of the modified starch applied in custard was analyzed using back-extrusion texture. Enzyme modification reduced firmness and increased the internal uniformity of the custard, indicating a softer and smoother mouthfeel. The enzymatically modified ADSP maintained the ordered gel network and reduced the amylose content from 16.46 % to 8.51 %, which may have caused the maintained processing stability and smooth texture. This study provided a novel starch-based thickener for sauces with excellent processing and edible properties, offering insights into how enzymatic-chemical modification alters starch properties and structure.