Thermal Properties of Partially Hydrolyzed Starch-Glycerophosphatidylcholine Complexes with Various Acyl Chains

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• 作者：Tri Agus Siswoyo and Naofumi Morita
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：May 7, 2003
• 年：2003
• 卷：51
• 期：10
• 页码：3162 - 3167
• 全文大小：144K
• 年卷期：v.51,no.10(May 7, 2003)
• ISSN：1520-5118

文摘

Complexes of starch and monoacyl-sn-glycerophosphatidylcholine (GPC) containing various acyl(myristoyl, palmitoyl, and stearoyl) chains were subjected to hydrolysis with glucoamylase (EC 3.2.1.3).The enzyme hydrolyzed ~40% of starch control and 20-28% of starch-GPC complexes. Amongthe GPCs examined, 1- and 2-monomyristoyl-sn-GPC showed the highest resistance to enzymehydrolysis, and the hydrolysis rate of starch-GPCs was greater with longer chains. Enzymatichydrolysis strongly affected the thermal properties of the starch. After enzymatic hydrolysis of starch-GPC complexes for 24 h, their thermograms had broader peaks with lower enthalpies than thecorresponding starch without enzyme; however, the starch-GPC complexes showed little change.The surface of starch-GPC granules was less eroded. These results showed that the increasingamount of starch-GPC complexes could be more resistant to hydrolysis.Keywords: Starch; glucoamylase; enzymatic hydrolysis; glycerophosphatidylcholine; starch-lipidcomplex; differential scanning calorimetry