Properties of protease treated starches

Richard F. Tester; Rabiah Yousuf; John Karkalas; Bernd Kettlitz; Harald Röper

doi:10.1016/j.foodchem.2008.01.043

Properties of protease treated starches

Richard F. Tester, Rabiah Yousuf, John Karkalas, Bernd Kettlitz, Harald Röper

Biological and Biomedical Sciences

Research output: Contribution to journal › Article

Abstract

Commercially produced maize starches were treated with protease (Promod 25P) and their composition and properties were compared with untreated controls. It was found that, although protease treatment reduced the starch protein contents by 41%, 21% and 37% for the waxy, normal and amylomaize starches, respectively, it also caused some pits on the granule surfaces, which were evident by scanning electron microscopy (SEM), but no obvious decrease in granule dimensions (Coulter Counter Multisizer). The protein extraction was associated with decreases in starch lipid content by 42%, 40% and 45% (waxy, normal and amylomaize starches, respectively) and a decrease in total amylose content (30.7–26.0%) for the normal maize starch. The gelatinisation parameters of the starches by differential scanning calorimetry (DSC) in water, 0.001 M HCl or NaOH were less obviously affected by protease treatment in common with the swelling factors at 80 °C.

Original language	English
Pages (from-to)	257-263
Number of pages	7
Journal	Food Chemistry
Volume	109
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2008.01.043
Publication status	Published - 1 Jul 2008

Keywords

protease
food chemistry
starch

Documents and Links

10.1016/j.foodchem.2008.01.043

http://researchonline.gcu.ac.uk/sls/317

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Tester, R. F., Yousuf, R., Karkalas, J., Kettlitz, B., & Röper, H. (2008). Properties of protease treated starches. Food Chemistry, 109(2), 257-263. https://doi.org/10.1016/j.foodchem.2008.01.043

@article{42374ac6b894495ead9efa4a00d6803a,

title = "Properties of protease treated starches",

abstract = "Commercially produced maize starches were treated with protease (Promod 25P) and their composition and properties were compared with untreated controls. It was found that, although protease treatment reduced the starch protein contents by 41%, 21% and 37% for the waxy, normal and amylomaize starches, respectively, it also caused some pits on the granule surfaces, which were evident by scanning electron microscopy (SEM), but no obvious decrease in granule dimensions (Coulter Counter Multisizer). The protein extraction was associated with decreases in starch lipid content by 42%, 40% and 45% (waxy, normal and amylomaize starches, respectively) and a decrease in total amylose content (30.7–26.0%) for the normal maize starch. The gelatinisation parameters of the starches by differential scanning calorimetry (DSC) in water, 0.001 M HCl or NaOH were less obviously affected by protease treatment in common with the swelling factors at 80 °C.",

keywords = "protease, food chemistry, starch",

author = "Tester, {Richard F.} and Rabiah Yousuf and John Karkalas and Bernd Kettlitz and Harald R{\"o}per",

note = "<p>Originally published in: Food Chemistry (2008), 109 (2), pp.257-263.</p>",

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doi = "10.1016/j.foodchem.2008.01.043",

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T1 - Properties of protease treated starches

AU - Tester, Richard F.

AU - Yousuf, Rabiah

AU - Karkalas, John

AU - Kettlitz, Bernd

AU - Röper, Harald

N1 - <p>Originally published in: Food Chemistry (2008), 109 (2), pp.257-263.</p>

PY - 2008/7/1

Y1 - 2008/7/1

N2 - Commercially produced maize starches were treated with protease (Promod 25P) and their composition and properties were compared with untreated controls. It was found that, although protease treatment reduced the starch protein contents by 41%, 21% and 37% for the waxy, normal and amylomaize starches, respectively, it also caused some pits on the granule surfaces, which were evident by scanning electron microscopy (SEM), but no obvious decrease in granule dimensions (Coulter Counter Multisizer). The protein extraction was associated with decreases in starch lipid content by 42%, 40% and 45% (waxy, normal and amylomaize starches, respectively) and a decrease in total amylose content (30.7–26.0%) for the normal maize starch. The gelatinisation parameters of the starches by differential scanning calorimetry (DSC) in water, 0.001 M HCl or NaOH were less obviously affected by protease treatment in common with the swelling factors at 80 °C.

AB - Commercially produced maize starches were treated with protease (Promod 25P) and their composition and properties were compared with untreated controls. It was found that, although protease treatment reduced the starch protein contents by 41%, 21% and 37% for the waxy, normal and amylomaize starches, respectively, it also caused some pits on the granule surfaces, which were evident by scanning electron microscopy (SEM), but no obvious decrease in granule dimensions (Coulter Counter Multisizer). The protein extraction was associated with decreases in starch lipid content by 42%, 40% and 45% (waxy, normal and amylomaize starches, respectively) and a decrease in total amylose content (30.7–26.0%) for the normal maize starch. The gelatinisation parameters of the starches by differential scanning calorimetry (DSC) in water, 0.001 M HCl or NaOH were less obviously affected by protease treatment in common with the swelling factors at 80 °C.

KW - protease

KW - food chemistry

KW - starch

U2 - 10.1016/j.foodchem.2008.01.043

DO - 10.1016/j.foodchem.2008.01.043

M3 - Article

VL - 109

SP - 257

EP - 263

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -