Sugarcane starch: quantitative determination and characterization

Food Science and Technology (Campinas)

Joelise De Alencar Figueira¹  Priscila Hoffmann Carvalho¹  Hélia Harumi Sato¹ 

[1] ,University of Campinas School of Food Engineering Department of Food ScienceCampinas SP ,Brazil

关键词: sugarcane;    starch;    amylase;    cana-de-açúcar;    amido;    amilase;   

DOI  :  10.1590/S0101-20612011000300040

来源: SciELO

【 摘 要 】

Starch is found in sugarcane as a storage polysaccharide. Starch concentrations vary widely depending on the country, variety, developmental stage, and growth conditions. The purpose of this study was to determine the starch content in different varieties of sugarcane, between May and November 2007, and some characteristics of sugarcane starch such as structure and granules size; gelatinization temperature; starch solution filterability; and susceptibility to glucoamylase, pullulanase, and commercial bacterial and fungal α-amylase enzymes. Susceptibility to debranching amylolytic isoamylase enzyme from Flavobacterium sp. was also tested. Sugarcane starch had spherical shape with a diameter of 1-3 µm. Sugarcane starch formed complexes with iodine, which showed greater absorption in the range of 540 to 620 nm. Sugarcane starch showed higher susceptibility to glucoamylase compared to that of waxy maize, cassava, and potato starch. Sugarcane starch also showed susceptibility to debranching amylolytic pullulanases similar to that of waxy rice starch. It also showed susceptibility to α-amylase from Bacillus subtilis, Bacillus licheniformis, and Aspergillus oryzae similar to that of the other tested starches producing glucose, maltose, maltotriose, maltotetraose, maltopentose and limit α- dextrin.

【 授权许可】

CC BY   
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