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Article: Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches

TitleKinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches
Authors
KeywordsAcid Hydrolysis
Carbohydrate Analysis
High Amylose Starch
Microcrystalline Starch
Oligosaccharides
Starch Polymers
Sugars
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 2007, v. 69 n. 2, p. 398-405 How to Cite?
AbstractTwo 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. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/178994
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Wen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorBeta, Ten_US
dc.date.accessioned2012-12-19T09:51:18Z-
dc.date.available2012-12-19T09:51:18Z-
dc.date.issued2007en_US
dc.identifier.citationCarbohydrate Polymers, 2007, v. 69 n. 2, p. 398-405en_US
dc.identifier.issn0144-8617en_US
dc.identifier.urihttp://hdl.handle.net/10722/178994-
dc.description.abstractTwo 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. © 2007 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.subjectAcid Hydrolysisen_US
dc.subjectCarbohydrate Analysisen_US
dc.subjectHigh Amylose Starchen_US
dc.subjectMicrocrystalline Starchen_US
dc.subjectOligosaccharidesen_US
dc.subjectStarch Polymersen_US
dc.subjectSugarsen_US
dc.titleKinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starchesen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.carbpol.2006.12.022en_US
dc.identifier.scopuseid_2-s2.0-34247253016en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34247253016&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume69en_US
dc.identifier.issue2en_US
dc.identifier.spage398en_US
dc.identifier.epage405en_US
dc.identifier.isiWOS:000246901000026-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridLi, W=9245606400en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridBeta, T=6603223650en_US

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