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Preparation of amylosucrase treated potato starch complexed with butyric acid and its structural characteristics

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dc.contributor.advisor문태화-
dc.contributor.author김부민-
dc.date.accessioned2017-07-14T06:42:11Z-
dc.date.available2017-07-14T06:42:11Z-
dc.date.issued2014-02-
dc.identifier.other000000018813-
dc.identifier.urihttps://hdl.handle.net/10371/125857-
dc.description학위논문 (석사)-- 서울대학교 대학원 : 농생명공학부, 2014. 2. 문태화.-
dc.description.abstractPotato starch was modified by using amylosucrase (AS) from Neisseria polysaccharea for 3 and 24 h and complexed with butyric acid. Branch-chain length distribution, thermal properties, crystallinity, and digestibility were changed by the AS-treatment. The proportion of A chains (DP ≤ 12) decreased, while those for both B2 chains (DP 25-36) and B3 chains (DP 25-36) increased with increasing reaction time. Thermal properties of AS-treated starch such as the onset, peak and conclusion temperatures of gelatinization, and melting enthalpy increased with enzyme reaction time. However the complex of AS treated starch had the lower melting temperature than that of their control due to the bulky carboxylic group of butyric acid. The carboxylic group induced disruption of amylopectin double helices, resulting in the decrease of the level of crystalline order. Therefore, the X-ray pattern of AS-BAs complex displayed V type pattern with a peak of gentle slope, and the R value of 1022/995 cm-1 in FTIR showed that AS-Bs were less ordered that ASctrs. In previous studies, there were many reports that amylose could form a complex with a fatty acid, which is with a longer chain length than caprylic acid. To date, there has been minimal research regarding amylopectin-fatty acid inclusion complex. Butyric acid has a very low ability of forming a complex with raw starch. Thus, this study hypothesize the possibility that amylopectin-short chain fatty acid inclusion complex could be formed by controlling of the branch chain length of amylopectin. The starch-butyric acid could support the prevention and therapy for inflammatory bowel disease like Crohns disease. Therefore starches complexed with butyric acid could provide functional food ingredients that could enhance the health.-
dc.description.tableofcontentsAbstract……………………………………………………………………………………Ι
Abbreviations……………………………………………………………………………III
Contents…………………………………………………………………………………..IV
List of figures……………………………………………………………………………VI
List of tables……………………………………………………………………………VII
Introduction……………………………………………………………………………..1
Materials and Methods……………………………………………………………….5
1. Materials……………………………………………………………………...5
2. Methods………………………………………………………………………6
2-1. Enzyme assay of AS activity……………………………………….6
2-2. Preparation of AS-treated starch…………………………………...6
2-3.Preparation of starch complexed with butyric acid ……………7
2-4. Preparation of debranched starch…………………………………..8
2-5. Determination of amylopectin branch-chain distribution by
high-performance anion-exchange chromatography with
pulsed amperometric detection (HPAEC-PAD)…………………8
 
2-6. Determination of apparent amylose content (AAC)
and complex contents…………………………………………………9
2-7. Measurement of thermal properties………………………...10
2-8. X-ray diffraction patterns and relative crystallinity……..11
2-9. Fourier transform infrared (FT-IR) spectroscopy………..11
2-10. Starch digestibility………………………………………………….12
2-11. Statistical analysis…………………………………………………..13
Results and Discussion…………………………………………………………………14
1. Branch-chain length distributions of AS-treated starches……...14
2. Apparent amylose content and complex content………………...18
3. Thermal properties……………………………………………………..21
4. X-ray diffraction patterns and relative crystallinity……………..29
5. FT-IR spectroscopy………………………………………………………….34
6. Starch digestibility……………………………………………………..39
Conclusion………………………………………………………………………………..43
References………………………………………………………………………………..45
국문초록…………………………………………………………………………………49
 
List of figures

Figure 1. Branch-chain length distributions of AS-treated starches………….16
Figure 2. X-ray diffraction patterns of AS-treated starches……………………31
Figure 3. X-ray diffraction patterns of starches complexed with butyric acid (BA) and cooked without butyric acid (ctr) ………………………….32
Figure 4. FT-IR spectra of starches complexed with butyric acid (BA) and cooked without butyric acid (ctr)………………………………...64

List of tables

Table 1. Percent branch-chain length distribution of AS-treated starches…..17
Table 2. Apparent amylose and complex contents……………………………….20
Table 3. DSC parameters of starches complexed with butyric acid (BA) and cooked without butyric acid (ctr) ………………………………………28
Table 4. Relative crystallinity of starches complexed with butyric acid (BA) and cooked without butyric acid (ctr) …………………………………33
Table 5. Molecular orders measured by fourier transform infrared spectroscopy………………………………………………………………...38
Table 6. Contents of RDS, SDS and RS of starches complexed with butyric acid (BA) and cooked without butyric acid (ctr) ……………………42		-
dc.formatapplication/pdf-
dc.format.extent836019 bytes-
dc.format.mediumapplication/pdf-
dc.language.isoen-
dc.publisher서울대학교 대학원-
dc.subject아밀로수크레이스-
dc.subject감자 전분-
dc.subject복합체-
dc.subject부티르산-
dc.subject.ddc630-
dc.titlePreparation of amylosucrase treated potato starch complexed with butyric acid and its structural characteristics-
dc.typeThesis-
dc.description.degreeMaster-
dc.citation.pagesⅦ, 50-
dc.contributor.affiliation농업생명과학대학 농생명공학부-
dc.date.awarded2014-02-
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