Enzymatic modification lowers syneresis in corn starch gels during freeze-thaw cycles through 1,4-α-glucan branching enzyme

Kunrong Wu; Caiming Li; Zhaofeng Li; Zhengbiao Gu; Xiaofeng Ban; Yan Hong; Li Cheng; Haocun Kong

doi:10.1016/j.ijbiomac.2024.132183

Enzymatic modification lowers syneresis in corn starch gels during freeze-thaw cycles through 1,4-α-glucan branching enzyme

Int J Biol Macromol. 2024 May 7;269(Pt 2):132183. doi: 10.1016/j.ijbiomac.2024.132183. Online ahead of print.

Authors

Kunrong Wu¹, Caiming Li², Zhaofeng Li², Zhengbiao Gu³, Xiaofeng Ban³, Yan Hong³, Li Cheng³, Haocun Kong⁴

Affiliations

¹ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China.
³ Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China. Electronic address: haocunkong@jiangnan.edu.cn.

PMID: 38723826
DOI: 10.1016/j.ijbiomac.2024.132183

Abstract

The current research in the food industry regarding enzymatic modification to enhance the freeze-thaw (FT) stability of starch is limited. The present study aimed to investigate the FT stability of normal corn starch (NCS) modified using 1,4-α-glucan branching enzyme (GBE) derived from Geobacillus thermoglucosidans STB02. Comprehensive analyses, including syneresis, scanning electron microscopy, and low-field nuclear magnetic resonance, collectively demonstrated the enhanced FT stability of GBE-modified corn starch (GT-NCS-30) in comparison to its native form. Its syneresis was 66.4 % lower than that of NCS after three FT cycles. Notably, GBE treatment induced changes in the pasting properties and thermal resistance of corn starch, while simultaneously enhancing the mechanical strength of the starch gel. Moreover, X-ray diffractograms and microstructural assessments of freeze-thawed gels indicated that GBE treatment effectively hindered the association of corn starch molecules, particularly amylose retrogradation. The enhanced FT stability of GBE-modified starch can be attributed to alterations in the starch structure induced by GBE. This investigation establishes a foundation for further exploration into the influence of GBE treatment on the FT stability of starch and provides a theoretical basis for further research in this area.

Keywords: Freeze–thaw stability; Mechanical strength; Starch modification.