Physicochemical Properties of Α-Glucan Coating on Raw Starch Surface by Amylosucrase from Neisseria Polysaccharea

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Physicochemical Properties of Α-Glucan Coating on Raw Starch Surface by Amylosucrase from Neisseria Polysaccharea

Moon-Gi Hong 1 , Dong-Ho Seo 2 , Cheon Seok Park 3 , Sang-Ho Yoo 4 , Byung-Hoo Lee 1

1 Department of Food Science and Biotechnology, Gachon University, Seongnam, South Korea, 2 Research Group of Healthcare, Korea Food Research Institute, Wanju, South Korea, 3 Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, South Korea, 4 Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea

Amylosucrase (AS), a glycosyltransferring enzyme, produces linear α-1,4 glucans from sucrose as a donor molecule. In this study, the α-glucan-coated starch (α-GCS) was produced by AS (20 U/Lreactant) from Neisseria polysaccharea to improve the physicochemical properties of raw normal corn starch (NCS) under various reaction conditions (substrate concentration, pH, and temperature). The field-emission scanning electron microscopy and X-ray diffraction showed that the raw NCS was successfully coated by α-glucan without breaking the starch granule. Differential scanning calorimetry and rapid viscosity analyses of the α-GCS confirmed that the α-glucan coating decreased the degree of retrogradation in the initial stage, and the starch retrogradation was significantly decreased to 23.1% after 5 weeks compared to the control. The results clearly suggested that physicochemical properties of raw NCS were improved by the α-glucan coating by the AS treatment on the surface. Thus, the newly synthesized α-GCS can be utilized as a functional material in the starch-based food industry for shelf-life extension via controlled retrogradation.

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