Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature

The effects of mild heat treatment, cross-linking and annealing towards the susceptibility of granular starch to enzymatic hydrolysis at sub-gelatinization temperature (35ºC) were investigated. Mild heat-treatment was carried out at 60ºC for 30 minutes. Cross-linking was performed by re-acting th...

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Main Author:	Yussof, Nor Shariffa
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/41937/1/Nor_Shariffa_Yussof_HJ.pdf
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id	my-usm-ep.41937
record_format	uketd_dc
spelling	my-usm-ep.419372019-04-12T05:26:55Z Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature 2010-04 Yussof, Nor Shariffa T1-995 Technology(General) The effects of mild heat treatment, cross-linking and annealing towards the susceptibility of granular starch to enzymatic hydrolysis at sub-gelatinization temperature (35ºC) were investigated. Mild heat-treatment was carried out at 60ºC for 30 minutes. Cross-linking was performed by re-acting the starches with 1% epichlorohydrin (ECH), while for annealing the starches were annealed at 50ºC for 72 hours. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal α-amylase and glucoamylase at 35°C for 24 hours. The dextrose equivalent (DE) value of heat-treated starch increased significantly compared to native starch i.e. 36% to 50% and 27% to 34% for tapioca and sweet potato starch, respectively. The DE of cross-linked tapioca starch decreased significantly from 36% to 28%. Both annealed tapioca and sweet potato starches were hydrolyzed to a greater degree compared to native starch. Scanning Electron Microscopy (SEM) examination on hydrolyzed starches showed that enzymatic erosion occurred mainly at the surface of starch granules. Hydrolyzed heat-treated starch exhibited rougher surface and porous granules compared to native starch. SEM micrograph revealed that hydrolyzed cross-linked starches had less porous granules as compared to their native counterparts. Both hydrolyzed annealed starches had more porous granules and rougher surface as compared to native starch due to enzymatic erosion. 2010-04 Thesis http://eprints.usm.my/41937/ http://eprints.usm.my/41937/1/Nor_Shariffa_Yussof_HJ.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Yussof, Nor Shariffa Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
description	The effects of mild heat treatment, cross-linking and annealing towards the susceptibility of granular starch to enzymatic hydrolysis at sub-gelatinization temperature (35ºC) were investigated. Mild heat-treatment was carried out at 60ºC for 30 minutes. Cross-linking was performed by re-acting the starches with 1% epichlorohydrin (ECH), while for annealing the starches were annealed at 50ºC for 72 hours. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal α-amylase and glucoamylase at 35°C for 24 hours. The dextrose equivalent (DE) value of heat-treated starch increased significantly compared to native starch i.e. 36% to 50% and 27% to 34% for tapioca and sweet potato starch, respectively. The DE of cross-linked tapioca starch decreased significantly from 36% to 28%. Both annealed tapioca and sweet potato starches were hydrolyzed to a greater degree compared to native starch. Scanning Electron Microscopy (SEM) examination on hydrolyzed starches showed that enzymatic erosion occurred mainly at the surface of starch granules. Hydrolyzed heat-treated starch exhibited rougher surface and porous granules compared to native starch. SEM micrograph revealed that hydrolyzed cross-linked starches had less porous granules as compared to their native counterparts. Both hydrolyzed annealed starches had more porous granules and rougher surface as compared to native starch due to enzymatic erosion.
format	Thesis
qualification_level	Master's degree
author	Yussof, Nor Shariffa
author_facet	Yussof, Nor Shariffa
author_sort	Yussof, Nor Shariffa
title	Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
title_short	Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
title_full	Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
title_fullStr	Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
title_full_unstemmed	Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
title_sort	enzymatic hydrolysis of native granular and modified starch below gelatinization temperature
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2010
url	http://eprints.usm.my/41937/1/Nor_Shariffa_Yussof_HJ.pdf
_version_	1747821000517484544

Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature

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