Nonthermal starch hydrolysis using ultra high pressure: I. Effects of acids and starch concentrations

Jae Hwang Lee; Hyun Wook Choi; Byung Yong Kim; Myong Soo Chung; Dong Seob Kim; Sung Won Choi; Dong Un Lee; Seok Jun Park; Nam Yoon Hur; Moo Yeol Baik

doi:10.1016/j.lwt.2005.07.006

Nonthermal starch hydrolysis using ultra high pressure: I. Effects of acids and starch concentrations

Jae Hwang Lee, Hyun Wook Choi, Byung Yong Kim, Myong Soo Chung, Dong Seob Kim, Sung Won Choi, Dong Un Lee, Seok Jun Park, Nam Yoon Hur, Moo Yeol Baik

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

26 Scopus citations

Abstract

Corn starches with 2 mol/l hydrochloric acid (HCl), 2 mol/l sulfuric acid (H₂SO₄) and 2 mol/l oxalic acid (C₂H₂O₄) were pressurized at 600 MPa for 30 min. Corn starch with C₂H₂O₄ formed a gel after ultra-high-pressure (UHP) treatment. Corn starch with HCl showed partial disintegration but starch with H₂SO₄ maintained its shape. Corn starch with HCl showed higher (0.42-0.47) degree of hydrolysis compared to starch with C₂H₂O₄ (about 0.14) and H₂SO₄ (0.13-0.14) regardless of increasing starch concentration up to 20 g/100 g sample. Main component of starch hydrolysate was maltose for HCl and oligosaccharides for H₂SO₄ and C₂H₂O₄. Crystallinity of starch with HCl decreased with decreasing starch concentration as observed by both differential scanning calorimetry (DSC) and X-ray diffraction. Therefore, UHP can be used for nonthermal starch hydrolysis and HCl would be a good catalyst for UHP starch hydrolysis compared to H₂SO₄ and C₂H₂O₄. This work provides a potential of nonthermal UHP processing for new starch hydrolysis method.

Original language	English
Pages (from-to)	1125-1132
Number of pages	8
Journal	LWT - Food Science and Technology
Volume	39
Issue number	10
DOIs	https://doi.org/10.1016/j.lwt.2005.07.006
State	Published - Dec 2006

Bibliographical note

Funding Information:
This research was supported by the Kyung Hee University Research Fund in 2004 (KHU-20040059). Access to the ultra-high-pressure unit at Pulmuone R&D center, DSC instrument at Korea Food Research Institute (KFRI), and the GPC instrument at Daesang Co. are acknowledged.

Keywords

Corn starch
Nonthermal processing
Starch hydrolysis
Ultra high pressure

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10.1016/j.lwt.2005.07.006

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@article{4c86bcd288684db082cb40f07e35b898,

title = "Nonthermal starch hydrolysis using ultra high pressure: I. Effects of acids and starch concentrations",

abstract = "Corn starches with 2 mol/l hydrochloric acid (HCl), 2 mol/l sulfuric acid (H2SO4) and 2 mol/l oxalic acid (C2H2O4) were pressurized at 600 MPa for 30 min. Corn starch with C2H2O4 formed a gel after ultra-high-pressure (UHP) treatment. Corn starch with HCl showed partial disintegration but starch with H2SO4 maintained its shape. Corn starch with HCl showed higher (0.42-0.47) degree of hydrolysis compared to starch with C2H2O4 (about 0.14) and H2SO4 (0.13-0.14) regardless of increasing starch concentration up to 20 g/100 g sample. Main component of starch hydrolysate was maltose for HCl and oligosaccharides for H2SO4 and C2H2O4. Crystallinity of starch with HCl decreased with decreasing starch concentration as observed by both differential scanning calorimetry (DSC) and X-ray diffraction. Therefore, UHP can be used for nonthermal starch hydrolysis and HCl would be a good catalyst for UHP starch hydrolysis compared to H2SO4 and C2H2O4. This work provides a potential of nonthermal UHP processing for new starch hydrolysis method.",

keywords = "Corn starch, Nonthermal processing, Starch hydrolysis, Ultra high pressure",

author = "Lee, {Jae Hwang} and Choi, {Hyun Wook} and Kim, {Byung Yong} and Chung, {Myong Soo} and Kim, {Dong Seob} and Choi, {Sung Won} and Lee, {Dong Un} and Park, {Seok Jun} and Hur, {Nam Yoon} and Baik, {Moo Yeol}",

note = "Funding Information: This research was supported by the Kyung Hee University Research Fund in 2004 (KHU-20040059). Access to the ultra-high-pressure unit at Pulmuone R&D center, DSC instrument at Korea Food Research Institute (KFRI), and the GPC instrument at Daesang Co. are acknowledged.",

year = "2006",

month = dec,

doi = "10.1016/j.lwt.2005.07.006",

language = "English",

volume = "39",

pages = "1125--1132",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

number = "10",

}

TY - JOUR

T1 - Nonthermal starch hydrolysis using ultra high pressure

T2 - I. Effects of acids and starch concentrations

AU - Lee, Jae Hwang

AU - Choi, Hyun Wook

AU - Kim, Byung Yong

AU - Chung, Myong Soo

AU - Kim, Dong Seob

AU - Choi, Sung Won

AU - Lee, Dong Un

AU - Park, Seok Jun

AU - Hur, Nam Yoon

AU - Baik, Moo Yeol

N1 - Funding Information: This research was supported by the Kyung Hee University Research Fund in 2004 (KHU-20040059). Access to the ultra-high-pressure unit at Pulmuone R&D center, DSC instrument at Korea Food Research Institute (KFRI), and the GPC instrument at Daesang Co. are acknowledged.

PY - 2006/12

Y1 - 2006/12

N2 - Corn starches with 2 mol/l hydrochloric acid (HCl), 2 mol/l sulfuric acid (H2SO4) and 2 mol/l oxalic acid (C2H2O4) were pressurized at 600 MPa for 30 min. Corn starch with C2H2O4 formed a gel after ultra-high-pressure (UHP) treatment. Corn starch with HCl showed partial disintegration but starch with H2SO4 maintained its shape. Corn starch with HCl showed higher (0.42-0.47) degree of hydrolysis compared to starch with C2H2O4 (about 0.14) and H2SO4 (0.13-0.14) regardless of increasing starch concentration up to 20 g/100 g sample. Main component of starch hydrolysate was maltose for HCl and oligosaccharides for H2SO4 and C2H2O4. Crystallinity of starch with HCl decreased with decreasing starch concentration as observed by both differential scanning calorimetry (DSC) and X-ray diffraction. Therefore, UHP can be used for nonthermal starch hydrolysis and HCl would be a good catalyst for UHP starch hydrolysis compared to H2SO4 and C2H2O4. This work provides a potential of nonthermal UHP processing for new starch hydrolysis method.

AB - Corn starches with 2 mol/l hydrochloric acid (HCl), 2 mol/l sulfuric acid (H2SO4) and 2 mol/l oxalic acid (C2H2O4) were pressurized at 600 MPa for 30 min. Corn starch with C2H2O4 formed a gel after ultra-high-pressure (UHP) treatment. Corn starch with HCl showed partial disintegration but starch with H2SO4 maintained its shape. Corn starch with HCl showed higher (0.42-0.47) degree of hydrolysis compared to starch with C2H2O4 (about 0.14) and H2SO4 (0.13-0.14) regardless of increasing starch concentration up to 20 g/100 g sample. Main component of starch hydrolysate was maltose for HCl and oligosaccharides for H2SO4 and C2H2O4. Crystallinity of starch with HCl decreased with decreasing starch concentration as observed by both differential scanning calorimetry (DSC) and X-ray diffraction. Therefore, UHP can be used for nonthermal starch hydrolysis and HCl would be a good catalyst for UHP starch hydrolysis compared to H2SO4 and C2H2O4. This work provides a potential of nonthermal UHP processing for new starch hydrolysis method.

KW - Corn starch

KW - Nonthermal processing

KW - Starch hydrolysis

KW - Ultra high pressure

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U2 - 10.1016/j.lwt.2005.07.006

DO - 10.1016/j.lwt.2005.07.006

M3 - Article

AN - SCOPUS:33745216693

SN - 0023-6438

VL - 39

SP - 1125

EP - 1132

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 10

ER -

Nonthermal starch hydrolysis using ultra high pressure: I. Effects of acids and starch concentrations

Abstract

Bibliographical note

Keywords

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