Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-11072
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dc.contributor.authorUlbrich, Marco-
dc.contributor.authorAsiri, Saeed A.-
dc.contributor.authorBussert, Robert-
dc.contributor.authorFlöter, Eckhard-
dc.date.accessioned2020-12-16T12:21:24Z-
dc.date.available2020-12-16T12:21:24Z-
dc.date.issued2020-09-27-
dc.identifier.issn0038-9056-
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/12197-
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11072-
dc.description.abstractGranular potato starch is modified using the debranching enzyme isoamylase. The modification is performed in aqueous suspension (40% w/w) at 35 °C by grading the volume (100, 250, and 400 µL/50 g of starch, 200 U · mL−1) of enzyme solution added. The starch products obtained are comprehensively investigated in terms of morphological (scanning electron microscopy), structural (X‐ray diffraction), thermal (differential scanning calorimetry), techno‐functional (solubility, hot paste viscosity, gel strength), and molecular properties (size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection). The granular integrity is basically preserved after modification and a molecular degradation predominantly of the amylopectin by debranching is proved. However, a slight reduction of the weight average molar mass of the amylose fraction is found too. In addition, the intended partial molecular degradation of the starch polysaccharides, the effect of the preparation procedure including washing with ethanol and grinding impacts several starch characteristics conspicuously.en
dc.description.sponsorshipTU Berlin, Open-Access-Mittel – 2020en
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherhot paste viscosityen
dc.subject.othermodified granular starchesen
dc.subject.otherpotato starchesen
dc.titleEnzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Propertiesen
dc.typeArticleen
dc.date.updated2020-12-07T10:45:05Z-
tub.accessrights.dnbfreeen
tub.publisher.universityorinstitutionTechnische Universität Berlinen
dc.identifier.eissn1521-379X-
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1002/star.202000080en
dcterms.bibliographicCitation.journaltitleStarch ‐ Stärkeen
dcterms.bibliographicCitation.originalpublisherplaceNew York, NYen
dcterms.bibliographicCitation.originalpublishernameWileyen
dcterms.bibliographicCitation.articlenumber2000080en
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