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Nano‐Structures of DeBranched Potato Starch Obtained by Isoamylolysis
Author(s) -
An Hongjie,
Liang Hongbo,
Liu Zhongdong,
Yang Hongshun,
Liu Qingdai,
Wang Huabin
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01881.x
Subject(s) - isoamylase , hydrolysate , starch , chemistry , gel permeation chromatography , nanometre , nanoscopic scale , chemical engineering , hydrolysis , materials science , food science , polymer , organic chemistry , amylase , nanotechnology , enzyme , engineering
Starch debranching is fundamental for understanding the structure‐function relationships of starch. In this paper, atomic force microscopy (AFM) was used to investigate potato starch by isoamylase [EC 3.2.1.68] debranching at nanometer scale. The hydrolysates were separated by gel‐permeation chromatography and the fractions were imaged. In addition to linear structures and branches, coiled structures were revealed in the intermediate hydrolysates. It is concluded that isoamylolysis is very useful for a better understanding of starch structure‐property relationships.