Effect of Different Starch Debranching Enzymes on the Molecular Structure of Jackfruit Seed Starch and Pasting Properties

doi:10.3969/j.issn.1000-2561.2019.01.022

Abstract

Abstract:

Debranched jackfruit seed starch (DS) and debranched jackfruit seed amylopectin (DAP) were prepared by pullulanase or isoamylase, and the differences between the DS and DAP was investigated. The results showed that DS had a broad molecular weight distribution while DAP had a narrow molecular weight distribution. Pullulanase DS and DAP had a lower average molecular weight due to more complete hydrolysis of the α-1,6 glycosidic bonds. Pullulanase hydrolysis was more effective for shorter lateral chains, whereas isoamylase could hydrolyze outer branching linkages of amylopectin. Isoamylase DAP had a higher proportion of B2, B3 chains and the longest average chain length, resulting in a lower peak viscosity, trough viscosity, breakdown, final viscosity and setback, but a higher gelatinization temperature. Therefore, both the selection of starch debranching enzymes and the amylose/amylopectin composition could lead to the significant differences (p<0.05) in the molecular structure and pasting properties. According to the specific needs, the appropriate methods could be used to enhance or inhibit the inherent properties of jackfruit seed starch or endow it new specific properties.

Key words: jackfruit seed starch, debranched starch, pullulanase, isoamylase, molecular structure, pasting properties

ZHANG Yutong,ZHANG Yanjun,XU Fei,TAN Lehe,LI Shize. Effect of Different Starch Debranching Enzymes on the Molecular Structure of Jackfruit Seed Starch and Pasting Properties[J]. Chinese Journal of Tropical Crops, 2019, 40(1): 150-157.

Figures/Tables 7

References 29

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分子特征 Molecular characteristic	重均分子量 Weight-average molecular weight/(10⁶ g·mol^-1)	数均分子量 Number-average molecular weight/(10⁶ g·mol^-1)	平均旋转半径 Average radius of gyration/nm	多分散性 Polydispersity index
普鲁兰酶DS	3.66^b	1.95^b	95.5^ab	1.9^a
普鲁兰酶DAP	2.37^d	1.24^c	80.7^c	1.9^a
异淀粉酶DS	4.41^a	2.94^a	99.4^a	1.5^b
异淀粉酶DAP	3.27^c	1.86^b	86.9^b	1.8^a

分子特征 Molecular characteristic	重均分子量 Weight-average molecular weight/(10⁶ g·mol^-1)	数均分子量 Number-average molecular weight/(10⁶ g·mol^-1)	平均旋转半径 Average radius of gyration/nm	多分散性 Polydispersity index
普鲁兰酶DS	3.66^b	1.95^b	95.5^ab	1.9^a
普鲁兰酶DAP	2.37^d	1.24^c	80.7^c	1.9^a
异淀粉酶DS	4.41^a	2.94^a	99.4^a	1.5^b
异淀粉酶DAP	3.27^c	1.86^b	86.9^b	1.8^a

链长分布 Chain length distribution/%	A链 A chain (DP 2~12)	A链 A chain (DP 6~12)	B1链 B1 chain (DP 13~24)	B2链 B2 chain (DP 25~36)	B3链 B3 chain (DP≥37)	平均链长 Average chain length (DP)
普鲁兰酶DS	44.18^a	—	39.63^a	13.26^c	2.93^b	17.02^b
普鲁兰酶DAP	41.24^b	—	38.95^ab	16.63^b	3.18^b	17.93^b
异淀粉酶DS	—	40.95^b	38.84^ab	16.97^b	3.24^a	18.27^a
异淀粉酶DAP	—	39.84^c	37.95^b	18.94^a	3.27^a	18.66^a

链长分布 Chain length distribution/%	A链 A chain (DP 2~12)	A链 A chain (DP 6~12)	B1链 B1 chain (DP 13~24)	B2链 B2 chain (DP 25~36)	B3链 B3 chain (DP≥37)	平均链长 Average chain length (DP)
普鲁兰酶DS	44.18^a	—	39.63^a	13.26^c	2.93^b	17.02^b
普鲁兰酶DAP	41.24^b	—	38.95^ab	16.63^b	3.18^b	17.93^b
异淀粉酶DS	—	40.95^b	38.84^ab	16.97^b	3.24^a	18.27^a
异淀粉酶DAP	—	39.84^c	37.95^b	18.94^a	3.27^a	18.66^a

参数Parameter	峰值黏度 Peak viscosity/cP	谷值黏度Trough viscosity/cP	崩解值 Breakdown/cP	最终黏度 Final viscosity/cP	回生值 Setback/cP	糊化温度 Pasting temperature/℃
普鲁兰酶DS	338^a	236^a	102^a	689^a	234^a	50.15^d
普鲁兰酶DAP	296^b	213^ab	83^b	577^b	183^b	53.62^c
异淀粉酶DS	224^c	160^b	64^c	570^b	174^bc	58.69^b
异淀粉酶DAP	156^d	105^c	50^cd	424^c	120^c	62.47^a