Enzymatic Modification of Potato Starch

• Autorzy: Kazimierczak, J. , Ciechańska, D. , Wawro, D. , Guzińska, K.

Warianty tytułu

PL

Enzymatyczna modyfikacja skrobi ziemniaczanej

• Języki publikacji: EN

Abstrakty

EN

This article presents investigations into the modification of potato starch with the use of pullulanase, an enzyme which hydrolyses the α-1,6-glycoside bonds. We tested the effect of the enzymatic reaction time and the amount of the enzyme used on the amylose content in biomodified starch, and investigated the molecular characteristics of starch. The structural changes which occurred in the starch were identified by FTIR and NMR spectroscopy. We established that an increase in the modification time and in the enzyme/substrate module causes an decrease in the average molecular weight, as well as increases in polydispersion and in the amylose content in biomodified starch. Both native and biomodified starch are characterised by a B-type crystalline structure. Biomodified starch is characterised by a lower share of the ordered phase in comparison to native starch. Biomodified potato starch with an increased amylose share in relation to native starch may find application in manufacturing films and fibres.

PL

W artykule przedstawiono badania procesu modyfikacji skrobi ziemniaczanej za pomocą pullulanazy - enzymu hydrolizującego wiązania α-1,6-glikozydowe. Badano wpływ czasu reakcji enzymatycznej oraz ilości użytego enzymu na zawartość amylozy w biomodyfikowanej skrobi oraz jej charakterystykę cząsteczkową. Za pomocą spektroskopii FTIR oraz NMR charakteryzowano zmiany strukturalne zachodzące w skrobi. Stwierdzono, że wydłużenie czasu modyfikacji oraz zwiększenie modułu enzym/substrat powoduje spadek średniego ciężaru cząsteczkowego, wzrost polidyspersji oraz wzrost zawartości amylozy w skrobi biomodyfikowanej. Zarówno skrobia natywna jak i biomodyfikowana charakteryzują się strukturą krystaliczną typu B. Skrobia biomodyfikowana wykazuje niższy w porównaniu ze skrobią natywną udział fazy krystalicznej.

Słowa kluczowe

PL

skrobia; amylozy; pullulanazy

EN

starch; amylose; pullulanase

• Czasopismo: Fibres & Textiles in Eastern Europe
• Rocznik: 2007
• Tom: Vol. 15, no. 2 (61)
• Strony: 100--104
• Opis fizyczny: Bibliogr. 23 poz., rys., tab.

Twórcy

autor

Kazimierczak, J.

• Institute of Biopolymers and Chemical Fibres Member of EPNOE, European Polysaccharide Network of Excellence, www.epnoe.eu ul. M. Sklodowskiej-Curie 19/27 90-570 Lodz, Poland

autor

Ciechańska, D.

• Institute of Biopolymers and Chemical Fibres Member of EPNOE, European Polysaccharide Network of Excellence, www.epnoe.eu ul. M. Sklodowskiej-Curie 19/27 90-570 Lodz, Poland

autor

Wawro, D.

• Institute of Biopolymers and Chemical Fibres Member of EPNOE, European Polysaccharide Network of Excellence, www.epnoe.eu ul. M. Sklodowskiej-Curie 19/27 90-570 Lodz, Poland

autor

Guzińska, K.

• Institute of Biopolymers and Chemical Fibres Member of EPNOE, European Polysaccharide Network of Excellence, www.epnoe.eu ul. M. Sklodowskiej-Curie 19/27 90-570 Lodz, Poland

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