Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase

To effectively inhibit the retrogradation of staple foods, the effects of maltotetraose-forming amylase(G4-amylase) on the short and long-term retrogradation of different staple starches such as rice starch (RS), wheat starch (WS), potato starch (PS) were studied. The results indicated that G4-amyla...

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Bibliographic Details
Published in:Food chemistry 2024-08, Vol.449, p.139232-139232, Article 139232
Main Authors: Cui, Yunlong, Li, Xueting, Sun, Dengyue, Guo, Li, Cui, Bo, Zou, Feixue, Wang, Jinpeng, Sun, Chunrui
Format: Article
Language:English
Subjects:
Amylases - chemistry
Amylases - metabolism
Amylose - analysis
Amylose - chemistry
Biocatalysis
G4-amylase
Maltose - analogs & derivatives
Maltose - chemistry
Oryza - chemistry
Retrogradation properties
Solanum tuberosum - chemistry
Staple starches
Starch - chemistry
Triticum - chemistry
Viscosity
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Summary:To effectively inhibit the retrogradation of staple foods, the effects of maltotetraose-forming amylase(G4-amylase) on the short and long-term retrogradation of different staple starches such as rice starch (RS), wheat starch (WS), potato starch (PS) were studied. The results indicated that G4-amylase decreased the content of amylose. Amylose contents (21.09%) of WSG4 were higher than that (14.82%) of RSG4 and (13.13%) of PSG4. WS had the most obvious change in the chain length distribution of amylopectin. A chains decreased by 18.99% and the B1 chains decreased by 12.08% after G4-amylase treatment. Compared to RS (662 cP) and WS (693 cP), the setback viscosity of RSG4 (338 cP) and WSG4 (385 cP) decreased. Compared to RS (0.41), WS (0.45), and PS (0.51), the long-term retrogradation rate of RSG4 (0.33), WSG4 (0.31), and PSG4 (0.38) significantly reduced. It indicated that G4-amylase significantly inhibited the long-term retrogradation of WS, followed by RS and PS. [Display omitted] •Staple starches were modified by maltotetraose-forming amylase (G4-amylase).•G4-amylase shortened amylose and increased the setback viscosity of potato starch.•G4-amylase changed the chain length distribution of amylopectin to inhibit retrogradation.•G4-amylase treated wheat starch had the lowest crystallization rate constant.•G4-amylase changed the order of rice and wheat starch in long-term retrogradation.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.139232