TY - JOUR
T1 - Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches
AU - Li, Wende
AU - Corke, Harold
AU - Beta, Trust
N1 - Funding Information:
We thank Dr. L. Ramsden and Miss Jessica Leung for their assistance in establishing the HPAEC-ED method. We thank the Shanxi Scholarship Council on Research Grants, the Shanxi Natural Science Fund, and Shanxi Science & Technology Office on Research Grants for their financial assistance.
PY - 2007/6/1
Y1 - 2007/6/1
N2 - Two commercial sources of high amylose (∼65% amylose) maize starch, Hi-maize and Hylon VII, were acid-hydrolyzed to produce microcrystalline starch and hydrolyzed starch sugar solution. The yield of microcrystalline starch was lower than 50% of the original starch weight when hydrolysis was carried for up to 8 days. The kinetics of hydrolysis was divided into three stages. The slope of the linear graph ranged from 11.11 to 11.36 mg/(ml days), 4.24 to 4.55 mg/(ml days), and 2.15 to 3.96 mg/(ml days) in the first, second and third stage and corresponded to a rapid, slow and very slow hydrolysis rates, respectively. HPAEC-ED analyses of the hydrolyzed starch solutions revealed 14 and four major sugar and oligosaccharide components when the hydrolysis was carried for 1 and 8 days, respectively. There was a good linear relationship between glucose content and hydrolysis time (R > 0.992). Oligosaccharide components (dp ≥ 2) attained highest levels and then decreased with further increase in hydrolysis time. For hydrolyzed Hi-maize starch solution, the highest levels were 35.9, 12.4, 8.3, 7.6, 2.8, 2.3, and 2.0 mg/ml for glucose (dp1), maltose (dp2), maltotriose (dp3), maltotetraose (dp4), maltopentaose (dp5), maltohexaose (dp6), and maltoheptaose (dp7), respectively. Similarly, hydrolyzed Hylon VII starch solution contained the highest levels at 31.8, 12.7, 7.2, 5.6, 4.3, 2.7, and 2.2 mg/ml for glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose, respectively. The critical times (rapid to slow transition) for hydrolysis of Hylon VII and Hi-maize starches should be between 5 and 6 days under the present conditions for preparation of microcrystalline starch. The hydrolysis process also significantly increased amylose content of microcrystalline starch.
AB - Two commercial sources of high amylose (∼65% amylose) maize starch, Hi-maize and Hylon VII, were acid-hydrolyzed to produce microcrystalline starch and hydrolyzed starch sugar solution. The yield of microcrystalline starch was lower than 50% of the original starch weight when hydrolysis was carried for up to 8 days. The kinetics of hydrolysis was divided into three stages. The slope of the linear graph ranged from 11.11 to 11.36 mg/(ml days), 4.24 to 4.55 mg/(ml days), and 2.15 to 3.96 mg/(ml days) in the first, second and third stage and corresponded to a rapid, slow and very slow hydrolysis rates, respectively. HPAEC-ED analyses of the hydrolyzed starch solutions revealed 14 and four major sugar and oligosaccharide components when the hydrolysis was carried for 1 and 8 days, respectively. There was a good linear relationship between glucose content and hydrolysis time (R > 0.992). Oligosaccharide components (dp ≥ 2) attained highest levels and then decreased with further increase in hydrolysis time. For hydrolyzed Hi-maize starch solution, the highest levels were 35.9, 12.4, 8.3, 7.6, 2.8, 2.3, and 2.0 mg/ml for glucose (dp1), maltose (dp2), maltotriose (dp3), maltotetraose (dp4), maltopentaose (dp5), maltohexaose (dp6), and maltoheptaose (dp7), respectively. Similarly, hydrolyzed Hylon VII starch solution contained the highest levels at 31.8, 12.7, 7.2, 5.6, 4.3, 2.7, and 2.2 mg/ml for glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose, respectively. The critical times (rapid to slow transition) for hydrolysis of Hylon VII and Hi-maize starches should be between 5 and 6 days under the present conditions for preparation of microcrystalline starch. The hydrolysis process also significantly increased amylose content of microcrystalline starch.
KW - Acid hydrolysis
KW - Carbohydrate analysis
KW - High amylose starch
KW - Microcrystalline starch
KW - Oligosaccharides
KW - Starch polymers
KW - Sugars
UR - http://www.scopus.com/inward/record.url?scp=34247253016&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2006.12.022
DO - 10.1016/j.carbpol.2006.12.022
M3 - 文章
AN - SCOPUS:34247253016
SN - 0144-8617
VL - 69
SP - 398
EP - 405
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 2
ER -