Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase
Food Chemistry, ISSN: 0308-8146, Vol: 462, Page: 140993
2025
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Article Description
To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm 3 ), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814624026438; http://dx.doi.org/10.1016/j.foodchem.2024.140993; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85202191284&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/39197246; https://linkinghub.elsevier.com/retrieve/pii/S0308814624026438
Elsevier BV
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