Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA). (February 2022) - Oh, Seon-Min
Abstract: Effects of stirring during gelatinization and shaking during hydrolysis on physicochemical properties of short-chain glucan aggregates (SCGA) were investigated. Both stirring and shaking improved SCGA yield, and also affected the formation and crystallization kinetics of SCGA. Without stirring and shaking, slow SCGA forming rate, large size (∼1.32 μm), high relative crystallinity (RC), high endothermic onset temperature, and high melting enthalpy (ΔH) were observed. Stirring and shaking yielded the fastest SCGA formation and crystallization rates as well as the smallest SCGA size (∼0.57 μm). Small SCGA had a low RC and low heat stability, possibly due to the presence of imperfections and low double helix content. Formation yield was negatively correlated with size, ΔH, RC, and the resistant starch content of SCGA. The highest correlations were observed between ΔH and RC. This study proves that the SCGA characteristics can easily be controlled by stirring during gelatinization and shaking during enzymatic hydrolysis. Graphical abstract: Image 1 Highlights: Stirring and shaking provided the fastest SCGA formation and crystallization. Stirring and shaking yielded the smallest SCGA particle size. Small SCGA revealed the low relative crystallinity, heat stability and RS content. Easy customizing of SCGA is possible with simple shaking and stirring.