Study on chain - length distribution and crystalinity of enzymatic treated cassava and potato starch

Abstract

Debranched starches are oligosaccharide fragments (dextrins) containing α-(1,4) linear linkage. They are produced via hydrolysis process by many methods (acidic, enzymatic hydrolysis…) and play important roles in food and non-food industries. Cassava (Manihot Esculenta) and potato (Solanum tuberosum) were used in this study to investigate chain length and physicochemical properties after debranching by Pullulanase. Starch was cooked in acetate buffer (pH 5.2) and debranched by Pullulanase at 50oC for 24 hours. After debranching, samples were stored at different temperatures (room temperature, 40C and -18oC) to investigate the crystalline form and other properties of starches. As a result, all of debranched products transformed to B-type crystal and had higher resistant starch content than the native starch (maximum of treated potato and cassava were 48% and 35%). Furthermore, the swelling and viscosity degrees of them were considerably lower than native starch. Thus, the debranched starch may be used in diet food and pharmaceutical encapsulation with high resistant starch content and crystalline degree.