Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch-Lauric Acid Complexes
2018
Wongprayoon, Suchitra | Tran, Thierry | Gibert, Olivier | Dubreucq, Eric | Piyachomkwan, Kuakoon | Sriroth, Klanarong | Faculty of Agro‐Industry, Department of Biotechnology ; Kasetsart University [Bangkok, Thailand] (KU) | CGIAR Research Program on Roots, Tubers and Bananas (RTB) ; Consultative Group on International Agricultural Research (CGIAR) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Cassava and Starch Technology Research Unit ; Biotec - National Center for Genetic Engineering and Biotechnology | Thailand Research Fund (TRF) through the Royal Golden Jubilee (RGJ) PhD Program (Grant No. PHD/0254/2551)
Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology compared to their non-debranched counterparts. The quantity of inclusion complexes in debranched starches increased 2-9 times compared to non-debranched starches, due to the release of debranched, linear amylopectin chains. The amount of complexes after debranching increased with amylopectin content, and with the proportion of amylopectin short chains. Retrogradation occurred under the same conditions as and in competition with complexation; however, carefully adjusting the conditions enabled minimization of retrogradation and maximization of complex formation.
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