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Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

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Author

Summary, in English

The susceptibility to enzymatic hydrolysis of starch extracted from raw roots of Canna indica, Manihot esculenta and Xanthosoma sagittifolium, grown in Bolivia, were studied below the gelatinization temperature. The granule size and amylose content were as followed: C. indica>M. esculenta>X. sagittifolium. The hydrolysis showed a rapid rate at the initial stage, followed by a progressive decrease thereafter. At 30, 40 and 50 degrees C, during the initial stage, the rate of hydrolysis was observed to be influenced by the size of the granules, being the highest for the small sized granules X. sagittifolium, followed by the medium sized granules M. esculenta and the lowest rate was for the large sized granules C. indica starch. During the slow phase, A-type M. esculenta and B-type C. indica showed higher hydrolysis rates than A-type X. sagittifolium. At 60 degrees C, a positive correlation was found between the amylose content and the rate of hydrolysis among the starches. Microscopic observations showed a pattern of attack by the enzyme towards C. indica starch granules, suggesting that high amylose content is concentrated around the hilum.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2013

Language

English

Pages

151-161

Publication/Series

Stärke

Volume

65

Issue

1-2

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Food Engineering

Keywords

  • a-Amylase
  • Amylose
  • Size
  • Starch

Status

Published

ISBN/ISSN/Other

  • ISSN: 0038-9056