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Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch

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Abstract

Effects of the combination of extrusion pretreatment and enzymatic hydrolysis on corn starch are investigated through its microstructural and physicochemical properties. This combined modification resulted in the formation of more pores on the surface of native starches (NS), as revealed by scanning electron microscopy (SEM). Compared with either single-treatment modified starch samples, starch that was bioextruded and treated by enzymatic hydrolysis achieved higher crystallinity, more uniform pore structure, and higher gelatinization temperature than those of native porous starch, as determined by X-ray diffraction (XRD), Fourier-transform infrared (FTIR), and differential scanning calorimetry (DSC). Low-temperature nitrogen adsorption experiments showed that the specific surface area (2.52 m2/g), total pore volume (4.53 × 10−3 cm3/g), and average pore size (7.36 nm) of porous starch were significantly increased by bioextrusion combined with enzyme hydrolysis (P < 0.05). The results of hydrolysis degree (DH) also showed that bioextrusion could improve the efficiency of hydrolysis. Starch that was bioextruded followed by enzyme hydrolysis showed the highest adsorption capacity in adsorption tests of adsorption of oil (63.29%), water (162.61%), and methylene blue (6.04%). The present study suggests that the combination of bioextrusion pretreatment and enzymatic hydrolysis is an attractive alternative for preparing porous corn starches.

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Abbreviations

NS:

Native starch

ES:

Extruded starch

EES:

Bioextruded starch

NPS:

Native starch followed by enzyme hydrolysis

EPS:

Extruded starch followed by enzyme hydrolysis

EEPS:

Bioextruded starch followed by enzyme hydrolysis

AM:

Medium-temperature α-amylase

AMG:

Glucoamylase

SEM:

Scanning electron microscopy

OAC:

Adsorption capacity

MB:

Methylene blue

SP:

Swelling power

SOL:

Solubility

XRD:

X-ray diffraction

FTIR:

Fourier-transform infrared spectroscopy

DH:

Hydrolysis degree

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Acknowledgements

This study was supported by the National “Thirteenth Five-Year” Plan for Science & Technology Support of China (No.2016YFD0400304), Jiangsu Agriculture Science and Technology Innovation Fund (CX(17)2022), the Science & Technology Pillar Program of Jiangsu Province (BE2018304), and Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology (FM-201904). The authors thank Dr. Ding Kang and Dr. Lei Shi for valuable discussions.

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  1. Wenqi Wu and Aiquan Jiao contributed equally to this work.

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Wenqi Wu, Aiquan Jiao & Zhengyu Jin

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Wenqi Wu, Aiquan Jiao, Yuan Chen & Zhengyu Jin

  3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Aiquan Jiao & Zhengyu Jin

  4. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People’s Republic of China

    Enbo Xu

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  1. Wenqi Wu
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Correspondence to Zhengyu Jin.

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Wu, W., Jiao, A., Xu, E. et al. Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch. Food Bioprocess Technol 13, 442–451 (2020). https://doi.org/10.1007/s11947-020-02404-1

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