Enzymatic hydrolysis of corn starch for producing fat mimetics

被引：58
|
作者：
Ma, Y
Cai, CG
Wang, J
Sun, DW
机构：
[1] Natl Univ Ireland Univ Coll Dublin, FRCFT Grp, Dept Biosyst Engn, Dublin 2, Ireland
[2] Harbin Inst Technol, Inst Food Sci & Genet Engn, Harbin 150086, Peoples R China
[3] Peking Univ, Inst Populat Res, Beijing 100871, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2006年 / 73卷 / 03期
关键词：
fat mimetics; enzymatic hydrolysis; fine-particle; low fat mayonnaise; corn starch;
D O I：
10.1016/j.jfoodeng.2005.01.023
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Fine-granule starches can act as mimetics for generating fatty mouthfeel as a phenomenon of theology. Four kinds of hydrolytic enzymes, i.e., bacterial alpha-amylase, beta-amylase, glucoamylase, and dextrozyme were used to hydrolyze corn starch. Dextrozyme was found to be the most effective in breaking down granules of corn starch into fine particles. The hydrolysed starch granules were analyzed by using X-ray diffraction and scanning electron microscopy, and results showed that the size of the starch particles was in the range of 2-4 mu m. Experiments were further carried out to use the hydrolysed starch particles as fat mimetics in mayonnaise and sensory analysis showed that the starch was suitable for using as fat mimetic. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：297 / 303
页数：7
相关论文
共 50 条
  • [41] Lime pretreatment and enzymatic hydrolysis of corn stover
    Kim, S
    Holtzapple, MT
    BIORESOURCE TECHNOLOGY, 2005, 96 (18) : 1994 - 2006
  • [42] EFFECT OF ENZYMATIC HYDROLYSIS ON THE RESISTANT STARCH YIELD
    Xu, Rui
    Xu, Dan-Hong
    Xu, Hong-Hua
    ITALIAN JOURNAL OF FOOD SCIENCE, 2012, 24 (04) : 367 - 375
  • [43] MICELLE ENHANCED ENZYMATIC-HYDROLYSIS OF STARCH
    LEUNG, PS
    LESNIAK, E
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1979, (SEP): : 13 - 13
  • [44] Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
    Wu, Bi-cheng
    McClements, David Julian
    FOOD HYDROCOLLOIDS, 2015, 47 : 87 - 93
  • [45] Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics
    Soleimanian, Yasamin
    Ghazani, Saeed M.
    Marangoni, Alejandro G.
    FOOD RESEARCH INTERNATIONAL, 2023, 174
  • [46] SEQUENTIAL HEAT GELATINIZATION AND ENZYMATIC-HYDROLYSIS OF CORN STARCH IN AN EXTRUSION REACTOR - OPTIMIZATION FOR A MAXIMUM DEXTROSE EQUIVALENT
    ROUSSEL, L
    VIEILLE, A
    BILLET, I
    CHEFTEL, JC
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1991, 24 (05): : 449 - 458
  • [47] Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
    Lei, Mengmeng
    Yuan, Huanhuan
    Jia, Ruonan
    Huang, Zhongmin
    Yang, Yong
    Liang, Qiya
    Liu, Xiaoyong
    Pan, Zhili
    FOOD HYDROCOLLOIDS, 2025, 164
  • [48] Degree of starch access: An enzymatic method to determine starch degradation potential of corn grain and corn silage
    Blasel, H. M.
    Hoffman, P. C.
    Shaver, R. D.
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2006, 128 (1-2) : 96 - 107
  • [49] THE RATE OF STARCH HYDROLYSIS IN EXTRUDED CORN SOYBEAN PRODUCTS
    LIKIMANI, TA
    MAGA, JA
    SOFOS, JN
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1990, 23 (03): : 226 - 228
  • [50] The hydrolysis of corn-starch by commercial pancreatin.
    Walton, JH
    Dittmar, HR
    JOURNAL OF BIOLOGICAL CHEMISTRY, 1926, 70 (03) : 713 - 728
12345