Comprehensive Enzymatic Conversion of Starch for the Food Industry
This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/21/4575 |
| _version_ | 1797466770629459968 |
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| author | Ekaterina Podgorbunskikh Aleksandr Sapozhnikov Timofei Kuskov Daria Gurova Anastasiia Kopylova Aleksey Bychkov Oleg Lomovsky |
| author_facet | Ekaterina Podgorbunskikh Aleksandr Sapozhnikov Timofei Kuskov Daria Gurova Anastasiia Kopylova Aleksey Bychkov Oleg Lomovsky |
| author_sort | Ekaterina Podgorbunskikh |
| collection | DOAJ |
| description | This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The <i>C</i>-type crystal structure of starch is converted to the <i>B</i>-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed. |
| first_indexed | 2024-03-09T18:43:26Z |
| format | Article |
| id | doaj.art-c4656d8fb5764b28b1df59d778a0f219 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T18:43:26Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-c4656d8fb5764b28b1df59d778a0f2192023-11-24T06:28:28ZengMDPI AGPolymers2073-43602022-10-011421457510.3390/polym14214575Comprehensive Enzymatic Conversion of Starch for the Food IndustryEkaterina Podgorbunskikh0Aleksandr Sapozhnikov1Timofei Kuskov2Daria Gurova3Anastasiia Kopylova4Aleksey Bychkov5Oleg Lomovsky6Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, RussiaFaculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, RussiaLaboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, RussiaFaculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, RussiaFaculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, RussiaLaboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, RussiaLaboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, RussiaThis study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The <i>C</i>-type crystal structure of starch is converted to the <i>B</i>-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.https://www.mdpi.com/2073-4360/14/21/4575tapioca starchcomprehensive enzymatic conversionbiodegradable packaging materialnano-sized starch particlesnano starch-based filmsglucose syrup |
| spellingShingle | Ekaterina Podgorbunskikh Aleksandr Sapozhnikov Timofei Kuskov Daria Gurova Anastasiia Kopylova Aleksey Bychkov Oleg Lomovsky Comprehensive Enzymatic Conversion of Starch for the Food Industry Polymers tapioca starch comprehensive enzymatic conversion biodegradable packaging material nano-sized starch particles nano starch-based films glucose syrup |
| title | Comprehensive Enzymatic Conversion of Starch for the Food Industry |
| title_full | Comprehensive Enzymatic Conversion of Starch for the Food Industry |
| title_fullStr | Comprehensive Enzymatic Conversion of Starch for the Food Industry |
| title_full_unstemmed | Comprehensive Enzymatic Conversion of Starch for the Food Industry |
| title_short | Comprehensive Enzymatic Conversion of Starch for the Food Industry |
| title_sort | comprehensive enzymatic conversion of starch for the food industry |
| topic | tapioca starch comprehensive enzymatic conversion biodegradable packaging material nano-sized starch particles nano starch-based films glucose syrup |
| url | https://www.mdpi.com/2073-4360/14/21/4575 |
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