Enzymatic hydrolysis of potato starches containing different amounts of phosphorus

Published Date

1 January 2009, Vol.112(1):57–62, doi:10.1016/j.foodchem.2008.05.045

Title 
Enzymatic hydrolysis of potato starches containing different amounts of phosphorus

Author 

Nurul Absar ^a,b

I.S.M. Zaidul ^a,c

Shigenobu Takigawa ^a

Naoto Hashimoto ^a

Chie Matsuura-Endo^a

Hiroaki Yamauchi ^a

Takahiro Noda ^a,,

• aMemuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Kasai, Hokkaido 082-0071, Japan
• bDepartment of Biochemistry and Biotechnolgy, University of Science and Technology Chittagong, Foy’s lake, Chittagong 4202, Bangladesh
• cFaculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia

Received 28 February 2008. Revised 26 March 2008. Accepted 12 May 2008. Available online 21 May 2008.

Abstract

The rapid hydrolysis of potato starches differing in phosphorus content, as well as sweet potato, cassava and yam starches, was accomplished by treatment of gelatinised starches with bacterial liquefying α-amylase at 50 °C for 1 h, followed by Bacillus licheniformis α-amylase at 55 °C up to 24 h, and then by glucoamylase at 40 °C for a further 24 h. Among the potato starches, the high-phosphorus starches showed higher starch resistant capacity than the medium-phosphorus starches, as well as other tuber and root starches. The hydrolysis rate of tuber and root starches was not greatly influenced by their amylose content and median granule size. Only glucose was detected in the almost completely hydrolysed tuber and root starch samples, indicating that the concomitant enzymes treatment could hydrolyse both the α-1,4 and α-1,6 linkages of the starches examined.

Keywords

Gelatinised potato starches

Phosphorus content

α-Amylase

Glucoamylase

 Table 1

Table 1.

 Table 2

Table 2.

 Table 3

Table 3.

 Table 4

Table 4.

Fig. 1.

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  Corresponding author. Tel.: +81 155 62 9278; fax: +81 155 62 2926.

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