Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Li, Jiayi [verfasserIn] Li, Liying [verfasserIn] Zhu, Jianfeng [verfasserIn] Ai, Yongfeng [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 120
Übergeordnetes Werk:	volume:120

DOI / URN:	10.1016/j.foodhyd.2021.106932

Katalog-ID:	ELV006310613

Internformat


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245	1	0	\|a Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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520			\|a This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches.
650		4	\|a Maltogenic α-amylase modification
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650		4	\|a Granular normal maize starch
650		4	\|a Starch structure
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700	1		\|a Li, Liying \|e verfasserin \|4 aut
700	1		\|a Zhu, Jianfeng \|e verfasserin \|4 aut
700	1		\|a Ai, Yongfeng \|e verfasserin \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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allfields	10.1016/j.foodhyd.2021.106932 doi (DE-627)ELV006310613 (ELSEVIER)S0268-005X(21)00348-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Li, Jiayi verfasserin aut Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches. Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch Li, Liying verfasserin aut Zhu, Jianfeng verfasserin aut Ai, Yongfeng verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 120 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:120 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 120
spelling	10.1016/j.foodhyd.2021.106932 doi (DE-627)ELV006310613 (ELSEVIER)S0268-005X(21)00348-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Li, Jiayi verfasserin aut Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches. Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch Li, Liying verfasserin aut Zhu, Jianfeng verfasserin aut Ai, Yongfeng verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 120 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:120 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 120
allfields_unstemmed	10.1016/j.foodhyd.2021.106932 doi (DE-627)ELV006310613 (ELSEVIER)S0268-005X(21)00348-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Li, Jiayi verfasserin aut Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches. Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch Li, Liying verfasserin aut Zhu, Jianfeng verfasserin aut Ai, Yongfeng verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 120 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:120 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 120
allfieldsGer	10.1016/j.foodhyd.2021.106932 doi (DE-627)ELV006310613 (ELSEVIER)S0268-005X(21)00348-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Li, Jiayi verfasserin aut Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches. Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch Li, Liying verfasserin aut Zhu, Jianfeng verfasserin aut Ai, Yongfeng verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 120 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:120 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 120
allfieldsSound	10.1016/j.foodhyd.2021.106932 doi (DE-627)ELV006310613 (ELSEVIER)S0268-005X(21)00348-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Li, Jiayi verfasserin aut Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches. Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch Li, Liying verfasserin aut Zhu, Jianfeng verfasserin aut Ai, Yongfeng verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 120 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:120 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 120
language	English
source	Enthalten in Food hydrocolloids 120 volume:120
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topic_facet	Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch
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container_title	Food hydrocolloids
authorswithroles_txt_mv	Li, Jiayi @@aut@@ Li, Liying @@aut@@ Zhu, Jianfeng @@aut@@ Ai, Yongfeng @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
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author	Li, Jiayi
spellingShingle	Li, Jiayi ddc 630 bkl 58.34 misc Maltogenic α-amylase modification misc Granular pulse starch misc Granular normal maize starch misc Starch structure misc Functional properties of starch Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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topic_title	630 640 DE-600 58.34 bkl Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches Maltogenic α-amylase modification Granular pulse starch Granular normal maize starch Starch structure Functional properties of starch
topic	ddc 630 bkl 58.34 misc Maltogenic α-amylase modification misc Granular pulse starch misc Granular normal maize starch misc Starch structure misc Functional properties of starch
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title	Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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title_full	Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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title_sort	utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
title_auth	Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
abstract	This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches.
abstractGer	This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches.
abstract_unstemmed	This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. The information presented in this study will be important for pulse industries to find new markets for the underutilized pulse starches.
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title_short	Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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up_date	2024-07-06T20:56:40.642Z
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fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV006310613</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230524160122.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230505s2021 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2021.106932</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV006310613</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(21)00348-9</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Li, Jiayi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced from native normal maize starch (NMS). MGA treatment did not change the wide-angle X-ray diffraction (WAXD) patterns for all starches. The chain lengths of amylose and long branch chain of amylopectin of all starches were shortened by MGA hydrolysis. The shortening of amylopectin chain length resulted in the retardation of retrogradation rates. The degradation of molecular and granular structures was attributed to the extremely low pasting viscosities of all MGA-modified starches. The 24-h MGA modification increased the resistant starch (RS) contents of cooked LS, FBS, PS and NMS by 5.9%, 6.5%, 4.2% and 4.7%, respectively. 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Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

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