Improvement of potato starch by conjugating with epsilon-poly(L-lysine) through the maillard reaction
2005
Yang, W.(Tokyo Univ. of Agriculture and Technology, Fuchu (Japan). Faculty of Agriculture) | Komine, N. | Hattori, M. | Ishi, Y. | Takahashi, K.
Slightly acid-treated potato starch (ATS) granules were conjugated with epsilon-poly(L-lysine) (PL) by using the Maillard reaction. Coomassie Brilliant Blue staining indicated the conjugation of PL to ATS. The PL content of the ATS-PL conjugate was estimated to be in the rage of about 1.7-2.5%. Conjugation with PL increased the gelatinization temperature, and reduced the swelling, solubility, retrogradation, and digestibility with alpha- or beta-amylase. The ATS-PL conjugate exhibited 1/4-1/2 lower antibacterial activity toward Escherichia coli, Staphylococcus aureus, Saccharomyces cerevisiae, and Candida utilis than free PL did.
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