Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality
Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold stor...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Li, Jiayi [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Übergeordnetes Werk: |
Enthalten in: Residue co-evolution helps predict interaction sites in α-helical membrane proteins - Zeng, Bo ELSEVIER, 2019, an international journal devoted to scientific and technological aspects of industrially important polysaccharides, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:290 ; year:2022 ; day:15 ; month:08 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.carbpol.2022.119503 |
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| 520 | |a Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. | ||
| 520 | |a Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. | ||
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10.1016/j.carbpol.2022.119503 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001767.pica (DE-627)ELV057620318 (ELSEVIER)S0144-8617(22)00408-8 DE-627 ger DE-627 rakwb eng 540 VZ BIODIV DE-30 fid 42.13 bkl Li, Jiayi verfasserin aut Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Kong, Xinjing oth Ai, Yongfeng oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:290 year:2022 day:15 month:08 pages:0 https://doi.org/10.1016/j.carbpol.2022.119503 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 290 2022 15 0815 0 |
| spelling |
10.1016/j.carbpol.2022.119503 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001767.pica (DE-627)ELV057620318 (ELSEVIER)S0144-8617(22)00408-8 DE-627 ger DE-627 rakwb eng 540 VZ BIODIV DE-30 fid 42.13 bkl Li, Jiayi verfasserin aut Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Kong, Xinjing oth Ai, Yongfeng oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:290 year:2022 day:15 month:08 pages:0 https://doi.org/10.1016/j.carbpol.2022.119503 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 290 2022 15 0815 0 |
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10.1016/j.carbpol.2022.119503 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001767.pica (DE-627)ELV057620318 (ELSEVIER)S0144-8617(22)00408-8 DE-627 ger DE-627 rakwb eng 540 VZ BIODIV DE-30 fid 42.13 bkl Li, Jiayi verfasserin aut Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Kong, Xinjing oth Ai, Yongfeng oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:290 year:2022 day:15 month:08 pages:0 https://doi.org/10.1016/j.carbpol.2022.119503 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 290 2022 15 0815 0 |
| allfieldsGer |
10.1016/j.carbpol.2022.119503 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001767.pica (DE-627)ELV057620318 (ELSEVIER)S0144-8617(22)00408-8 DE-627 ger DE-627 rakwb eng 540 VZ BIODIV DE-30 fid 42.13 bkl Li, Jiayi verfasserin aut Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Kong, Xinjing oth Ai, Yongfeng oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:290 year:2022 day:15 month:08 pages:0 https://doi.org/10.1016/j.carbpol.2022.119503 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 290 2022 15 0815 0 |
| allfieldsSound |
10.1016/j.carbpol.2022.119503 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001767.pica (DE-627)ELV057620318 (ELSEVIER)S0144-8617(22)00408-8 DE-627 ger DE-627 rakwb eng 540 VZ BIODIV DE-30 fid 42.13 bkl Li, Jiayi verfasserin aut Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. Kong, Xinjing oth Ai, Yongfeng oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:290 year:2022 day:15 month:08 pages:0 https://doi.org/10.1016/j.carbpol.2022.119503 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 290 2022 15 0815 0 |
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Enthalten in Residue co-evolution helps predict interaction sites in α-helical membrane proteins Amsterdam [u.a.] volume:290 year:2022 day:15 month:08 pages:0 |
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Enthalten in Residue co-evolution helps predict interaction sites in α-helical membrane proteins Amsterdam [u.a.] volume:290 year:2022 day:15 month:08 pages:0 |
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Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
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modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality |
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Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality |
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Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. |
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Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. |
| abstract_unstemmed |
Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties. |
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Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality |
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https://doi.org/10.1016/j.carbpol.2022.119503 |
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