STUDY ON MODIFICATION OF RED PUMPKIN STARCH (Cucurbita moschata) TO CREATE RESISTANT STARCH USING ENZYME
Keywords:
α-amylase, Cucurbita moschata, glucoamylase, pumpkin starch, resistant starch, starch modifications
Abstract
This study aims to determine the parameters of the enzymatic hydrolysis process of red pumpkin starch to increase the resistant starch content in the material. The liquefaction stage was designed with two factors: α-amylase concentration and different times. The results of the α-amylase liquefaction process showed that the highest reducing sugar content was 14.92% at an α-amylase concentration of 11 U/g and time of 50 minutes, with a fixed starch:water ratio is 1:4. The saccharification experiment was carried out based on a multivariate model using the Central Composite Design method yields expected results, with variance analysis in the regression model showing significance (p < 0.05). The reliability of the model R2 = 0.997 showed that the regression model was suitable for the dataset with 99.7% accuracy. CV = 2.08% indicated that the accuracy and reliability of the experiments were good. At a glucoamylase concentration of 112.424 U/ml, a temperature of 48.590°C, and a time of 179.732 minutes, the highest resistant starch content reaches 35.968%. Solubility and swelling increase with temperature: at 90°C, the solubility of native starch and modified starch are 12.12% and 68.85%, respectively, while swelling of native starch is 6.77% and modified starch achieves 3.39%. The transparency of native starch is 5.37% T, while modified starch achieves 2.17% T.
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References
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hưởng đến quá trình làm giàu tinh bột kháng và
sự thay đổi một số tính chất lý - hoá từ tinh bột
đậu xanh có hàm lượng amylase cao bằng enzyme
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Genetic regulation and beyond. Plant Communications. 2022;3(3): 1–18.
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quá trình thuỷ phân cám gạo (giống IR5451) bằng
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University Journal of Science [Tạp chí Khoa học Trường Đại học Cần Thơ]. 2019;55(1):125–133.
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resistant starch from maize starch by an enzymatic
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1614.
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digestible starch and resistant starch of heat-moisture
treated and chemically modified canna starches. Food
Chemistry. 2012;131(2): 500–507.
[19] Schoch TJ. Swelling power and solubility of granular starches. Methods in Carbohydrate Chemistry.
1964;4: 106–108.
[20] Van Hung P, Morita N. Physicochemical properties of
hydroxypropylated and cross-linked starches from Atype and B-type wheat starch granules. Carbohydrate
Polymers. 2005;59(2): 239–246.
[21] Reddy I, Seib PA. Paste properties of modified
starches from partial waxy wheats. Cereal Chemistry.
1999;76(3): 341–349.
[22] Zhu F. Isolation, composition, structure, properties,
modifications, and uses of yam starch. Comprehensive
Reviews in Food Science and Food Safety. 2015;14:
357–386.
[23] Pérez E, Schultz FS, de Delahaye EP. Characterization
of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta
(taro). Carbohydrate Polymers. 2005;60(2): 139–145.
[24] Tharanathan RN, Mahadevamma S. Grain legumes -
A boon to human nutrition. Trends in Food Science
& Technology. 2003;14(12): 507–518.
[25] Carvalho CW, Onwulata CI, Tomasula PM. Rheological properties of starch and whey protein isolate
gels. Food Science and Technology International.
2007;13(3): 207–216.
[26] Nguyen Duc Luong. Enzyme Technology [Công nghệ
enzym]. Ho Chi Minh City: VNUHCM Press; 2004.
[27] Michaelis L, Menten ML. The kinetics of invertase
action. [Die kinetik der invertinwirkung]. FEBS Journal [Biochemische Zeitschrift]. 1913; 49(3): 333–369.
[28] Nguyen Thi Quynh, Nguyen Thi Hong Hanh, Doan
Thanh Hieu, Pham Thi Duyen, Nong Phuc Thang.
Producing citric-rice from molled-rice oryza sativa l.
and citric acid. [Chế biến gạo - citric từ gạo trắng và
acid citric]. Journal of Science and Technology [Tạp
chí Khoa học và Công nghệ]. 2020;225(01): 227–232.
[29] Bernstein EE, Nierenberg AA, Deckersbach T, Sylvia
LG. Eating behavior and obesity in bipolar disorder.
Australian & New Zealand Journal of Psychiatry.
2015;49(6): 566–572.
improvement of rice starches under a combination of
acid and heat-moisture treatments. Food Chemistry.
2016;191: 67–73.
[2] Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important
starch fractions. European Journal of Clinical Nutrition. 1992;46(2): 33–50.
[3] Nugent AP. Health properties of resistant starch. Nutrition Bulletin. 2005;30(1): 27–54.
[4] Morita T, Hayashi J, Motoi H, Yagishita T, Takeya K,
Sugiyama K et al. In vitro and in vivo digestibility
of recrystallized amylose and its application for low
glycemic foods. Journal of Food Science. 2005;70(3):
1–6.
[5] Brown IL. Applications and uses of resistant starch.
Journal of AOAC International. 2004;87(3): 727–732.
[6] Bodinham CL, Frost GS, Robertson MD. Acute ingestion of resistant starch reduces food intake in healthy
adults. British Journal of Nutrition. 2010;103(6):
917–922.
[7] Keenan MJ, Zhou J, McCutcheon KL, Raggio AM,
Bateman HG, Todd E et al. Effects of resistant starch,
a non-digestible fermentable fiber, on reducing body
fat. Obesity. 2006;14(9): 1523–1534.
[8] Sajilata MG, Singhal RS, Kulkarni PR. Resistant
starch - A review. Comprehensive Reviews in Food
Science and Food Safety. 2006;5(1): 1–17.
[9] Nguyen Thi Mai Huong, Phan Ngoc Hoa, Phan Van
Hung. Optimization of the factors affecting highamyloza mungbean resistant starch (RS) enrichment
and its changes in physicochemical properties by
pullulanaza enzyme. [Tối ưu hoá các yếu tố ảnh
hưởng đến quá trình làm giàu tinh bột kháng và
sự thay đổi một số tính chất lý - hoá từ tinh bột
đậu xanh có hàm lượng amylase cao bằng enzyme
Pullulanaza]. Agriculture & Rural Development [Tạp
chí Nông nghiệp & Phát triển nông thôn]. 2018;3(1):
62–69.
[10] Zhang H, Jin Z. Preparation of resistant starch by
hydrolysis of maize starch with pullulanase. Carbohydrate Polymers. 2011;83(2): 865–867.
[11] Doan Thu Huong, Mac Thi Thanh Hoa, Tran Hung
Son, Cao Cong Khanh. Determination of resistant
starch content on food samples by enzyme method.
[Xác định hàm lượng tinh bột bền trong nền mẫu thực
phẩm bằng phương pháp enzyme]. Vietnam Journal
of Food Control [Tạp chí Kiểm nghiệm và An toàn
thực phẩm]. 2022;5(2): 507–515.
[12] Roman L, Martinez MM. Structural basis of resistant
starch (RS) in bread: natural and commercial alternatives. Foods. 2019;8(7): 1–20.
[13] Shen L, Li J, Li Y. Resistant starch formation in rice:
Genetic regulation and beyond. Plant Communications. 2022;3(3): 1–18.
[14] Pongjanta J, Utaipattanaceep A, Naivikul O, Piyachomkwan K. Debranching enzyme concentration
effected on physicochemical properties and a-amylase
hydrolysis rate of resistant starch type III from amylose rice starch. Carbohydrate Polymers. 2009;78(1):
5–9.
[15] Tran Ngoc Lien, Nguyen Minh Thuy. Glucose syrup
from rice bran (IR5451 rice variety) by enzyme
hydrolysis process. [Thu nhận dịch đường glucose từ
quá trình thuỷ phân cám gạo (giống IR5451) bằng
phương pháp enzyme]. Can Tho University Journal
of Science [Tạp chí Khoa học Trường Đại học Cần
Thơ]. 2016;(1): 113–121.
[16] Nguyen Ngoc Thanh, Nguyen Van Thanh, Nguyen
Minh Nhut. Wine fermentation from Japanese purple
sweet potato (Ipomoea batatas). [Lên men rượu vang
khoai lang tím Nhật (Ipomoea batatas)]. Can Tho
University Journal of Science [Tạp chí Khoa học Trường Đại học Cần Thơ]. 2019;55(1):125–133.
[17] Zhang H, Jin Z. Preparation of products rich in
resistant starch from maize starch by an enzymatic
method. Carbohydrate Polymers. 2011;86(4): 1610–
1614.
[18] Juansang J, Puttanlek C, Rungsardthong V, Punchaarnon S, Uttapap D. Effect of gelatinisation on slowly
digestible starch and resistant starch of heat-moisture
treated and chemically modified canna starches. Food
Chemistry. 2012;131(2): 500–507.
[19] Schoch TJ. Swelling power and solubility of granular starches. Methods in Carbohydrate Chemistry.
1964;4: 106–108.
[20] Van Hung P, Morita N. Physicochemical properties of
hydroxypropylated and cross-linked starches from Atype and B-type wheat starch granules. Carbohydrate
Polymers. 2005;59(2): 239–246.
[21] Reddy I, Seib PA. Paste properties of modified
starches from partial waxy wheats. Cereal Chemistry.
1999;76(3): 341–349.
[22] Zhu F. Isolation, composition, structure, properties,
modifications, and uses of yam starch. Comprehensive
Reviews in Food Science and Food Safety. 2015;14:
357–386.
[23] Pérez E, Schultz FS, de Delahaye EP. Characterization
of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta
(taro). Carbohydrate Polymers. 2005;60(2): 139–145.
[24] Tharanathan RN, Mahadevamma S. Grain legumes -
A boon to human nutrition. Trends in Food Science
& Technology. 2003;14(12): 507–518.
[25] Carvalho CW, Onwulata CI, Tomasula PM. Rheological properties of starch and whey protein isolate
gels. Food Science and Technology International.
2007;13(3): 207–216.
[26] Nguyen Duc Luong. Enzyme Technology [Công nghệ
enzym]. Ho Chi Minh City: VNUHCM Press; 2004.
[27] Michaelis L, Menten ML. The kinetics of invertase
action. [Die kinetik der invertinwirkung]. FEBS Journal [Biochemische Zeitschrift]. 1913; 49(3): 333–369.
[28] Nguyen Thi Quynh, Nguyen Thi Hong Hanh, Doan
Thanh Hieu, Pham Thi Duyen, Nong Phuc Thang.
Producing citric-rice from molled-rice oryza sativa l.
and citric acid. [Chế biến gạo - citric từ gạo trắng và
acid citric]. Journal of Science and Technology [Tạp
chí Khoa học và Công nghệ]. 2020;225(01): 227–232.
[29] Bernstein EE, Nierenberg AA, Deckersbach T, Sylvia
LG. Eating behavior and obesity in bipolar disorder.
Australian & New Zealand Journal of Psychiatry.
2015;49(6): 566–572.
Published
19-March-2024
How to Cite
1.
Vo H, Nguyen H, Nguyen H. STUDY ON MODIFICATION OF RED PUMPKIN STARCH (Cucurbita moschata) TO CREATE RESISTANT STARCH USING ENZYME. journal [Internet]. 19Mar.2024 [cited 22Dec.2024];14(1). Available from: https://journal.tvu.edu.vn/tvujs_old/index.php/journal/article/view/3265
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