Enzyme modification of starch with amylomaltase results in increasing gel melting point

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Enzyme modification of starch with amylomaltase results in increasing gel melting point. / Hansen, Michael Riis; Blennow, Per Gunnar Andreas; Pedersen, Sven; Engelsen, Søren Balling.

In: Carbohydrate Polymers, Vol. 78, No. 1, 2009, p. 72-79.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Hansen, MR, Blennow, PGA, Pedersen, S & Engelsen, SB 2009, 'Enzyme modification of starch with amylomaltase results in increasing gel melting point', Carbohydrate Polymers, vol. 78, no. 1, pp. 72-79. https://doi.org/10.1016/j.carbpol.2009.04.006

APA

Hansen, M. R., Blennow, P. G. A., Pedersen, S., & Engelsen, S. B. (2009). Enzyme modification of starch with amylomaltase results in increasing gel melting point. Carbohydrate Polymers, 78(1), 72-79. https://doi.org/10.1016/j.carbpol.2009.04.006

Vancouver

Hansen MR, Blennow PGA, Pedersen S, Engelsen SB. Enzyme modification of starch with amylomaltase results in increasing gel melting point. Carbohydrate Polymers. 2009;78(1):72-79. https://doi.org/10.1016/j.carbpol.2009.04.006

Author

Hansen, Michael Riis ; Blennow, Per Gunnar Andreas ; Pedersen, Sven ; Engelsen, Søren Balling. / Enzyme modification of starch with amylomaltase results in increasing gel melting point. In: Carbohydrate Polymers. 2009 ; Vol. 78, No. 1. pp. 72-79.

Bibtex

@article{1cc81060e98111deba73000ea68e967b,
title = "Enzyme modification of starch with amylomaltase results in increasing gel melting point",
abstract = "Melting properties of gelatin-based gels are fundamental for their functionality. With the aim at generating gelatin-like starch-based systems, thermodynamic properties of 20% (w/w) gels of 51 amylomaltase-(AM) (4-a-glucanotransferase; E.C. 2.4.1.25) modified starches, 7 non-enzyme-modified starches and 2 gelatins were investigated using differential scanning calorimetry (DSC). AM modification generally increased gel peak temperature (Tp) and enthalpy of transition (¿H). The increase in Tp for the potato starches was from 65 to 74 °C, whereas for the maize starches it was elevated from 57 to 70 °C. Only for the combined AM and branching enzyme (BE) modified pea starches decreased Tp (from 79 to 61 °C) was obtained. This effect was followed by a decreased gel formation and hence a fully gelatin comparable gel was not obtained. A two-component principal component analysis (PCA) model of the entire DSC dataset revealed the gross features indicating the ¿H information. The Tp was highly correlated to the amylopectin chain length distribution. In particular, Tp was found to be negatively correlated to short chains (DP 11-21) and positively correlated to long chains (DP 60-80).",
author = "Hansen, {Michael Riis} and Blennow, {Per Gunnar Andreas} and Sven Pedersen and Engelsen, {S{\o}ren Balling}",
year = "2009",
doi = "10.1016/j.carbpol.2009.04.006",
language = "English",
volume = "78",
pages = "72--79",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Pergamon Press",
number = "1",

}

RIS

TY - JOUR

T1 - Enzyme modification of starch with amylomaltase results in increasing gel melting point

AU - Hansen, Michael Riis

AU - Blennow, Per Gunnar Andreas

AU - Pedersen, Sven

AU - Engelsen, Søren Balling

PY - 2009

Y1 - 2009

N2 - Melting properties of gelatin-based gels are fundamental for their functionality. With the aim at generating gelatin-like starch-based systems, thermodynamic properties of 20% (w/w) gels of 51 amylomaltase-(AM) (4-a-glucanotransferase; E.C. 2.4.1.25) modified starches, 7 non-enzyme-modified starches and 2 gelatins were investigated using differential scanning calorimetry (DSC). AM modification generally increased gel peak temperature (Tp) and enthalpy of transition (¿H). The increase in Tp for the potato starches was from 65 to 74 °C, whereas for the maize starches it was elevated from 57 to 70 °C. Only for the combined AM and branching enzyme (BE) modified pea starches decreased Tp (from 79 to 61 °C) was obtained. This effect was followed by a decreased gel formation and hence a fully gelatin comparable gel was not obtained. A two-component principal component analysis (PCA) model of the entire DSC dataset revealed the gross features indicating the ¿H information. The Tp was highly correlated to the amylopectin chain length distribution. In particular, Tp was found to be negatively correlated to short chains (DP 11-21) and positively correlated to long chains (DP 60-80).

AB - Melting properties of gelatin-based gels are fundamental for their functionality. With the aim at generating gelatin-like starch-based systems, thermodynamic properties of 20% (w/w) gels of 51 amylomaltase-(AM) (4-a-glucanotransferase; E.C. 2.4.1.25) modified starches, 7 non-enzyme-modified starches and 2 gelatins were investigated using differential scanning calorimetry (DSC). AM modification generally increased gel peak temperature (Tp) and enthalpy of transition (¿H). The increase in Tp for the potato starches was from 65 to 74 °C, whereas for the maize starches it was elevated from 57 to 70 °C. Only for the combined AM and branching enzyme (BE) modified pea starches decreased Tp (from 79 to 61 °C) was obtained. This effect was followed by a decreased gel formation and hence a fully gelatin comparable gel was not obtained. A two-component principal component analysis (PCA) model of the entire DSC dataset revealed the gross features indicating the ¿H information. The Tp was highly correlated to the amylopectin chain length distribution. In particular, Tp was found to be negatively correlated to short chains (DP 11-21) and positively correlated to long chains (DP 60-80).

U2 - 10.1016/j.carbpol.2009.04.006

DO - 10.1016/j.carbpol.2009.04.006

M3 - Journal article

VL - 78

SP - 72

EP - 79

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

IS - 1

ER -

ID: 16276673