Maltogenic α-amylase hydrolysis of wheat starch granules: mechanism and relation to starch retrogradation

Yitan Zhai, Xiaoxiao Li, Yuxiang Bai*, Zhengyu Jin, Birte Svensson

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review


Enzymatic modification is an effective method to inhibit starch retrogradation. However, lack of quantification of relationships between enzymatic modification and starch retrogradation makes the enzymatic improvement unpredictable. In this study, maltogenic α-amylase (MA) was used to treat wheat starch granules to restrain retrogradation, aiming to elucidate the mechanism of MA hydrolysis on wheat starch granules and to establish a quantitative relationship between the degree of hydrolysis (DH) and retrogradation. Scanning electron microscopy and small angle X-ray scattering results showed that MA hydrolyzed starch granules by a “surface pitting” mode simultaneously acting on crystalline and amorphous regions. Debranching and high performance anion exchange chromatography analysis of MA-treated wheat starch granules demonstrated that the amount of short branches with degree of polymerization<9 increased and the proportion of medium and long branches decreased. Importantly, the extent of impaired short- and long-term retrogradation of MA-treated starch was clearly linearly correlated with the DH. This finding provides a quantitative method for predicting the degree of retrogradation improvement by enzymatic modification.
Original languageEnglish
Article number107256
JournalFood Hydrocolloids
Publication statusAccepted/In press - 2021


  • Maltogenic α-amylase
  • Wheat starch granule
  • Relationship
  • Starch retrogradation


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