Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

J. Zhao, H.A. Schols, Chen Zenghong, Jin Zhengyu, P.L. Buwalda, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)

Abstract

Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, ß-amylase, a-amylase and a combination of pullulanase, a-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found.
LanguageEnglish
Pages1333-1340
JournalFood Chemistry
Volume133
Issue number4
DOIs
Publication statusPublished - 2012

Fingerprint

Ipomoea batatas
potato starch
Solanum tuberosum
Starch
starch
amylases
pullulanase
enzymatic hydrolysis
Amylases
propylene oxide
Enzymatic hydrolysis
modified starch
glucose
matrix-assisted laser desorption-ionization mass spectrometry
sweet potatoes
starch granules
hydrolysates
crosslinking
Hydrolysis
sweet potato starch

Keywords

  • waxy maize starch
  • physicochemical properties
  • acetyl substitution
  • amylopectin starch
  • root starches
  • populations
  • granules
  • linking
  • tuber

Cite this

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title = "Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch",
abstract = "Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, {\ss}-amylase, a-amylase and a combination of pullulanase, a-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found.",
keywords = "waxy maize starch, physicochemical properties, acetyl substitution, amylopectin starch, root starches, populations, granules, linking, tuber",
author = "J. Zhao and H.A. Schols and {Chen Zenghong} and {Jin Zhengyu} and P.L. Buwalda and H. Gruppen",
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Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch. / Zhao, J.; Schols, H.A.; Chen Zenghong; Jin Zhengyu, ; Buwalda, P.L.; Gruppen, H.

In: Food Chemistry, Vol. 133, No. 4, 2012, p. 1333-1340.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

AU - Zhao, J.

AU - Schols, H.A.

AU - Chen Zenghong, null

AU - Jin Zhengyu, null

AU - Buwalda, P.L.

AU - Gruppen, H.

PY - 2012

Y1 - 2012

N2 - Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, ß-amylase, a-amylase and a combination of pullulanase, a-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found.

AB - Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, ß-amylase, a-amylase and a combination of pullulanase, a-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found.

KW - waxy maize starch

KW - physicochemical properties

KW - acetyl substitution

KW - amylopectin starch

KW - root starches

KW - populations

KW - granules

KW - linking

KW - tuber

U2 - 10.1016/j.foodchem.2012.02.021

DO - 10.1016/j.foodchem.2012.02.021

M3 - Article

VL - 133

SP - 1333

EP - 1340

JO - Food Chemistry

T2 - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -