Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/1627540 |
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| author | Adel Vafina Victoria Proskurina Vyacheslav Vorobiev Vladimir G. Evtugin Galina Egkova Elena Nikitina |
| author_facet | Adel Vafina Victoria Proskurina Vyacheslav Vorobiev Vladimir G. Evtugin Galina Egkova Elena Nikitina |
| author_sort | Adel Vafina |
| collection | DOAJ |
| description | Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities. The combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features. |
| format | Article |
| id | doaj-art-1be080ebf17a48d39c9c67e9f56285c7 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-1be080ebf17a48d39c9c67e9f56285c72025-02-03T01:21:09ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/16275401627540Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry ApplicationsAdel Vafina0Victoria Proskurina1Vyacheslav Vorobiev2Vladimir G. Evtugin3Galina Egkova4Elena Nikitina5Institute of Food Technology and Biotechnology, Department of Meat and Milk Technologies, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420015, RussiaDepartment of Physical and Colloid Chemistry, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420061, RussiaKazan Federal University, Interdisciplinary Center for Analytical Microscopy, Kazan 420008, RussiaKazan Federal University, Interdisciplinary Center for Analytical Microscopy, Kazan 420008, RussiaInstitute of Food Technology and Biotechnology, Department of Meat and Milk Technologies, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420015, RussiaInstitute of Food Technology and Biotechnology, Department of Meat and Milk Technologies, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420015, RussiaTwo multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities. The combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features.http://dx.doi.org/10.1155/2018/1627540 |
| spellingShingle | Adel Vafina Victoria Proskurina Vyacheslav Vorobiev Vladimir G. Evtugin Galina Egkova Elena Nikitina Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications Journal of Chemistry |
| title | Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications |
| title_full | Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications |
| title_fullStr | Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications |
| title_full_unstemmed | Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications |
| title_short | Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications |
| title_sort | physicochemical and morphological characterization of potato starch modified by bacterial amylases for food industry applications |
| url | http://dx.doi.org/10.1155/2018/1627540 |
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