Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch

Yu Wang, Xiaoxiao Li, Hangyan Ji, Danni Zheng, Zhengyu Jin, Yuxiang Bai*, Birte Svensson

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Gelation of starch is a process during short-term retrogradation. However, long-term retrogradation always leads to the quality deterioration of starch-based food. In this work, a new type of modified tapioca starch (MTS) gel with maintained short-term gelation strength and retarded long-term retrogradation was prepared using a novel recombinantly produced and characterized 4-α-glucanotransferase (TuαGT). In the resulting MTS, the exterior chains of the amylopectin part were elongated and the content of amylose was reduced because of the disproportionation activity of TuαGT. The retrogradation analysis demonstrated that the MTS possessed highly weakened long-term retrogradation characteristics as compared to the native starch. Most importantly, the strength of the gel formed by regelatinized MTS is very close to that of gelatinized native tapioca starch when storing below 30 °C. These findings provide a starting point for developing a novel method for the enzymatic modification of the starch-based gels.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume68
Issue number20
Pages (from-to)5658-5667
Number of pages10
ISSN0021-8561
DOIs
Publication statusPublished - 2020

Keywords

  • Long-term retrogradation
  • Gel properties
  • Starch-based gel
  • 4-α-glucanotransferase

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