Starch-epsilon-poly (L-lysine)-fatty acylated saccharide and epsilon-poly (L-lysine)-fatty acylated saccharide conjugates exhibit emulsifying ability, antibacterial activity and controlling ability of thermal behavior of potato [Solanum tuberosum] starch
2007
Katayose, S.(Tokyo Univ. of Agriculture and Technology, Fuchu (Japan). Faculty of Agriculture) | Kegai, K. | Nishimura, M. | bt. Daud, N.A. | Hattori, M. | Yoshida, T. | Ishii, Y. | Takahashi, K.
Acid-treated potato starch (ATS), epsilon-poly(L-lysine) (PL) and glucose/fructose stearic acid monoester (GE/FE) were conjugated by the Maillard reaction to prepare ATS-PL-GE/FE and PL-GE/FE conjugates having molar ratios of ATS:PL:GE/FE=2.2:1.0:1.2 and 1.9:1.0:0.86, and PL:GE/FE=1.0:3.3. These conjugates exhibited an excellent emulsifying ability tolerant of acidic pH and NaCl, and had antibacterial activity comparable to that of free PL against Staphylococcus aureus and Candida utilis, although somewhat less activity against Escherichia coli than that of free PL. The conjugates contributed to a specific control of the gelatinization and retrogradation of potato starch, appearing to markedly reduce the viscosity of the paste, and to augment the absorbance of the retrograded paste. The conjugates resulted in little change in the degree of gelatinization during retrogradation, and the ATS-PL-GE/FE conjugate increased the reconstructed crystalline content, while the PL-GE/FE conjugate reduced it.
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