Debranching potato starch: synthesis, optimization and thermal property

作者: Tang Hongbo , Liu Lijun , Li Yanping , Dong Siqing

DOI: 10.1007/S00289-015-1419-Z

关键词:

摘要: Pullulanase was used for the enzymatic hydrolysis of potato starch to increase percentage amylose. Response surface methodology based on Box–Behnken design employed statistical optimization medium components starch. The combined effects four independent variables, i.e., debranching temperature, time, amount pullulanase and pH were analyzed using a reduced cubic model, which developed by in predicting optimum degree Under these conditions, model predicted best environments: temperature 52.79 °C, time 2.09 h, 58.16 U/g 4.18. differential scanning calorimeter (DSC), thermogravimetric analyzer (TGA) Infrared spectrometer evaluate thermal properties, structure native (DPS) so as support corresponding variation DPS. increased onset peak end starch, but decreased its melting enthalpy. absorption intensity OH groups at wave number 3400 cm−1 IR spectra obviously strengthened after debranched. It indicated that amylose content DPS increased.

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