Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

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• 作者：Mouna Sahnoun ; Nouha Ismail ; Radhouane Kammoun
• 关键词：Corn starch ; α ; amylase ; Aspergillus oryzae S2 ; Acetylated ; Dual modification ; Cake properties
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：481-490
• 全文大小：838 KB
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• 作者单位：Mouna Sahnoun (1)
  Nouha Ismail (1)
  Radhouane Kammoun (1)
  
  1. Laboratory of Microbial Biotechnology and Engineering Enzymes, Centre of Biotechnology of Sfax, University of Sfax, P.O. Box 1177, Road Sidi Mansour 6 km, 3018, Sfax, Tunisia
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P < 0.05). An increase in moisture, water, and oil absorption capacity was observed for the acetylated starch and, which was less pronounced for the enzymatically hydrolysed starch but more pronounced for the enzymatically hydrolysed acetylated product. The latter product underwent an increase in resistant starch content, which is induced by a rise in hydrolysis time to attain about 67 % after 1 h of reaction. The modified starch samples were added to cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch. Keywords Corn starch, α-amylase Aspergillus oryzae S2 Acetylated Dual modification Cake properties