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Article: Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches
Title | Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches |
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Authors | |
Keywords | Acid Hydrolysis Carbohydrate Analysis High Amylose Starch Microcrystalline Starch Oligosaccharides Starch Polymers Sugars |
Issue Date | 2007 |
Publisher | Pergamon. 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? |
Abstract | 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. © 2007 Elsevier Ltd. All rights reserved. |
Persistent Identifier | http://hdl.handle.net/10722/178994 |
ISSN | 2023 Impact Factor: 10.7 2023 SCImago Journal Rankings: 1.831 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Li, W | en_US |
dc.contributor.author | Corke, H | en_US |
dc.contributor.author | Beta, T | en_US |
dc.date.accessioned | 2012-12-19T09:51:18Z | - |
dc.date.available | 2012-12-19T09:51:18Z | - |
dc.date.issued | 2007 | en_US |
dc.identifier.citation | Carbohydrate Polymers, 2007, v. 69 n. 2, p. 398-405 | en_US |
dc.identifier.issn | 0144-8617 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178994 | - |
dc.description.abstract | 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. © 2007 Elsevier Ltd. All rights reserved. | en_US |
dc.language | eng | en_US |
dc.publisher | Pergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol | en_US |
dc.relation.ispartof | Carbohydrate Polymers | en_US |
dc.subject | Acid Hydrolysis | en_US |
dc.subject | Carbohydrate Analysis | en_US |
dc.subject | High Amylose Starch | en_US |
dc.subject | Microcrystalline Starch | en_US |
dc.subject | Oligosaccharides | en_US |
dc.subject | Starch Polymers | en_US |
dc.subject | Sugars | en_US |
dc.title | Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches | en_US |
dc.type | Article | en_US |
dc.identifier.email | Corke, H: harold@hku.hk | en_US |
dc.identifier.authority | Corke, H=rp00688 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1016/j.carbpol.2006.12.022 | en_US |
dc.identifier.scopus | eid_2-s2.0-34247253016 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-34247253016&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 69 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.spage | 398 | en_US |
dc.identifier.epage | 405 | en_US |
dc.identifier.isi | WOS:000246901000026 | - |
dc.publisher.place | United Kingdom | en_US |
dc.identifier.scopusauthorid | Li, W=9245606400 | en_US |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_US |
dc.identifier.scopusauthorid | Beta, T=6603223650 | en_US |
dc.identifier.issnl | 0144-8617 | - |