Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation

WANG Yusheng; JIANG Hui; CHEN Haihua

doi:10.13386/j.issn1002-0306.2024090165

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WANG Yusheng, JIANG Hui, CHEN Haihua. Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation[J]. Science and Technology of Food Industry, 2025, 46(10): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024090165.

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Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation

WANG Yusheng^{1, 2,},
JIANG Hui¹,
CHEN Haihua^{1, 3, ,}

1.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
2.
Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China
3.
Barthurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao 266109, China

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Received Date: September 12, 2024
Available Online: March 11, 2025

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Abstract

Abstract

Sweet potato and potato starch (serving as a control) were employed as raw materials to explore the characteristics and mechanism of a Center-towards-Surface enzymatic hydrolysis pattern for sweet potato starch processed at sub-gelatinization temperatures. After modified by the combination treatment of annealing and α-amylase hydrolysis, the properties of the starch, such as hydrolysis degrees, particle size distributions, thermodynamic properties, microstructures, and crystalline structures, were determined. Results demonstrated that the enzymatic hydrolysis pattern of sweet potato starch after the combination treatment of annealing and hydrolysis was a Center-towards-Surface pattern, which differed from the Surface-toward-Center pattern of native starch. The proposed explanation is that the annealing treatment caused the partial swelling of the amorphous region of the sweet potato starch granules. This led to an increase in particle size (with D₅₀ rising by 11.50 μm) and the formation of numerous pores and depressions on the surface. These alterations allowed the enzymes to penetrate into the granules’ interiors and trigger the hydrolysis, thereby resulting in the development of a hollow shell layer. The combination treatment increased the relative crystallinity of sweet potato starch to 30.9% and the gelatinization peak temperature to 77.7 ℃, without altering the A-type crystalline structure. The results implied that α-amylase was primarily active in the amorphous region. However, potato starch failed to exhibit an Center-towards-Surface pattern during enzymatic hydrolysis. This is likely attributed to the long side chains of the starch molecules within the B-type crystalline structure of potato starch granules, which construct a stable structure. And as a result, α-amylase had a limited impact on the amorphous zone. After the combination treatment, sweet potato starch’s water and oil absorption capacities rose considerably from 2.01 g/g and 3.05 g/g to 3.61 g/g and 3.81 g/g, respectively. This combination treatment of annealing and enzymatic hydrolysis is expected to be a novel approach for the production of porous starch in the food industry.
- annealing treatment,
- Center-towards-Surface,
- enzymatic hydrolysis,
- sweet potato starch,
- potato starch,
- porous starch,
- structural characterization,
- properties

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