Effect of metal salts on α-amylase-catalyzed hydrolysis of broken rice under a moderate electric field. (November 2020)

• Record Type: Journal Article
• Authors: Li, Dandan; Huang, Yi; Tao, Yang; Xu, Enbo; Zhang, Rongguang; Han, Yongbin
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Non-thermal effect -- Thermal effect -- Starch-metal ion interactions -- Starch modification; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109707
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Metal salt could alter electro-assisted enzymatic hydrolysis of broken rice. Metal salt affected the hydrolysis mainly by altering α-amylase activity. Interactions between starch and metal ion showed no effect on the hydrolysis. Ca 2+ and Mg 2+ showed more positive effects on the hydrolysis than Mn 2+ and Cu 2+ . Abstract: This study aimed to evaluate the effects of metal salts on α-amylase-catalyzed hydrolysis of broken rice under a moderate electric field (MEF) by monitoring changes in hydrolysis efficiency, temperature, α-amylase activity, starch-metal ion interaction, and the structural and physicochemical properties of hydrolysates. Results showed that metal salts affected the hydrolysis mainly by altering α-amylase activity rather than by inducing thermal effect or interacting with starch. Reducing sugar content reached 125.0 g/L, while α-amylase activity increased by 18.16% when treated with 0.12 mmol/L Ca 2+ . Holes on hydrolysates treated with Ca 2+ and Mg 2+ were larger than those treated with Mn 2+ and Cu 2+ . No M–O bond was formed after the hydrolysis. The crystallinity was slightly increased with the hydrolysis and the values for Ca 2+ - and Mg 2+ -treated samples were larger. The water and oil absorption capacity of the hydrolysate treated with Ca 2+ was the highest. This study extended the knowledge of the roles of metal ions on MEF-assisted enzymatic hydrolysis and will contribute to the development of an innovative technology for starch modification.