지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.12
- 수록면
- 902 - 909 (8page)
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초록· 키워드
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Granular maize starch was treated with Thermus scotoductus 4-α-glucanotransferase (α-GTase), and its physicochemical properties were determined. The gelatinization and pasting temperatures of α-GTase-modified starch were decreased by higher enzyme concentrations. α-GTase treatment lowered the peak, setback, and final viscosity of the starch. At a higher level of enzyme treatment, the melting peak of the amylose-lipid complex was undetectable on the DSC thermogram. Also, α-GTase-modified starch showed a slower retrogradation rate. The enzyme treatment changed the dynamic rheological properties of the starch, leading to decreases in its elastic (G") and viscous (G"") moduli. α-GTase-modified starch showed more liquid-like characteristics, whereas normal maize starch was more elastic and solid-like. Gel permeation chromatography of modified starch showed that amylose was degraded, and a low molecular-weight fraction with Mw of 1.1×105 was produced. Branch chain-length (BCL) distribution of modified starch showed increases in BCL (DP>20), which could result from the glucans degraded from amylose molecules transferred to the branch chains of amylopectin by inter-/intra-molecular transglycosylation of α-GTase. These new physicochemical functionalities of the modified starch produced by α-GTase treatment are applicable to starch-based products in various industries.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgements
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001010325