Effect of Thermal treatment and acid modification for corn starch extracted from some Iraqi cultivated corn genotypes on their resistance to Alfa- amylase activity and some physiochemical properties

Document Type : Original Article

Authors
Maki Mohammed Ahmad 1
Muhammad Wajeeh Zainulabidden 2
1 Department of Biotechnology and Crop Sciences, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani, Kurdistan Region, Iraq.
2 Department of Food Science and Quality Control, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani, Kurdistan Region, Iraq.
10.24271/psr.2023.410479.1365
Abstract
Abstract
The influence of temperature and citric acid treatments on increasing the resistance of starch's extracted from ten genotypes of corn by treatment with alpha-amylase activity was studied. The study also included the effect of these two treatments on increasing the percentage of amylose, in addition to some physiochemical behavior such as; water binding capability, swelling capacity, and solubility. The research findings revealed significant differences among the studied genotypes in response to the two treatments. In most cases, both treatments resulted in an increased in amylose content, typically within the range of 0-10%, with the acid treatment showing a more pronounced effect compared to the other treatment. The percentage of resistant starch varied significantly across the genotypes, ranging from 14.079% to 26.40%. Furthermore, the thermal and acid treatments had noticeable impacts on the physical characteristics of the starch samples. Overall, solubility and water binding values increased, while swelling values decreased due to these treatments.
Keywords
cornstarch
Amylose content
enzymatic hydrolysis
physicochemical properties
α-amylase activity
Crossmark
Subjects
Passer Journal of Basic and Applied Sciences
Volume 6, Issue 1
June 2024
Pages 1-7