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Comprehensive Enzymatic Conversion of Starch for the Food Industry. / Podgorbunskikh, Ekaterina; Sapozhnikov, Aleksandr; Kuskov, Timofei et al.

In: Polymers, Vol. 14, No. 21, 4575, 11.2022.

Research output: Contribution to journal › Article › peer-review

Harvard

Podgorbunskikh, E, Sapozhnikov, A, Kuskov, T, Gurova, D, Kopylova, A, Bychkov, A & Lomovsky, O 2022, 'Comprehensive Enzymatic Conversion of Starch for the Food Industry', Polymers, vol. 14, no. 21, 4575. https://doi.org/10.3390/polym14214575

APA

Podgorbunskikh, E., Sapozhnikov, A., Kuskov, T., Gurova, D., Kopylova, A., Bychkov, A., & Lomovsky, O. (2022). Comprehensive Enzymatic Conversion of Starch for the Food Industry. Polymers, 14(21), [4575]. https://doi.org/10.3390/polym14214575

Vancouver

Podgorbunskikh E, Sapozhnikov A, Kuskov T, Gurova D, Kopylova A, Bychkov A et al. Comprehensive Enzymatic Conversion of Starch for the Food Industry. Polymers. 2022 Nov;14(21):4575. doi: 10.3390/polym14214575

Author

Podgorbunskikh, Ekaterina ; Sapozhnikov, Aleksandr ; Kuskov, Timofei et al. / Comprehensive Enzymatic Conversion of Starch for the Food Industry. In: Polymers. 2022 ; Vol. 14, No. 21.

BibTeX

@article{d849beabec1544da914b4b0805e329d0,
title = "Comprehensive Enzymatic Conversion of Starch for the Food Industry",
abstract = "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 C-type crystal structure of starch is converted to the B-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.",
keywords = "biodegradable packaging material, comprehensive enzymatic conversion, glucose syrup, nano starch-based films, nano-sized starch particles, recrystallization, tapioca starch",
author = "Ekaterina Podgorbunskikh and Aleksandr Sapozhnikov and Timofei Kuskov and Daria Gurova and Anastasiia Kopylova and Aleksey Bychkov and Oleg Lomovsky",
note = "Funding Information: Production of starch nanoparticles, native starch-, amorphous starch- and nano starch-based films, as well as determination of physicochemical properties of films were carried out with financial support from the Grant of the Administration of the Novosibirsk Region (project no. GR-9). Mechanical treatment of native starch, X-ray diffraction, and differential scanning calorimetry of native starch, nano-sized starch, amorphous starch-, nano starch- and native starch-based films were supported by the Russian Science Foundation (project no. 22-73-00124). Production of glucose syrup, preparation and quality assessment of confectionery products were supported by the state assignment to the Institute of Solid State Chemistry and Mechanochemistry SB RAS (project no. FWUS-2021-0005). Publisher Copyright: {\textcopyright} 2022 by the authors.",
year = "2022",
month = nov,
doi = "10.3390/polym14214575",
language = "English",
volume = "14",
journal = "Polymers",
issn = "2073-4360",
publisher = "MDPI AG",
number = "21",

}

RIS

TY - JOUR

T1 - Comprehensive Enzymatic Conversion of Starch for the Food Industry

AU - Podgorbunskikh, Ekaterina

AU - Sapozhnikov, Aleksandr

AU - Kuskov, Timofei

AU - Gurova, Daria

AU - Kopylova, Anastasiia

AU - Bychkov, Aleksey

AU - Lomovsky, Oleg

N1 - Funding Information: Production of starch nanoparticles, native starch-, amorphous starch- and nano starch-based films, as well as determination of physicochemical properties of films were carried out with financial support from the Grant of the Administration of the Novosibirsk Region (project no. GR-9). Mechanical treatment of native starch, X-ray diffraction, and differential scanning calorimetry of native starch, nano-sized starch, amorphous starch-, nano starch- and native starch-based films were supported by the Russian Science Foundation (project no. 22-73-00124). Production of glucose syrup, preparation and quality assessment of confectionery products were supported by the state assignment to the Institute of Solid State Chemistry and Mechanochemistry SB RAS (project no. FWUS-2021-0005). Publisher Copyright: © 2022 by the authors.

PY - 2022/11

Y1 - 2022/11

N2 - 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 C-type crystal structure of starch is converted to the B-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.

AB - 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 C-type crystal structure of starch is converted to the B-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.

KW - biodegradable packaging material

KW - comprehensive enzymatic conversion

KW - glucose syrup

KW - nano starch-based films

KW - nano-sized starch particles

KW - recrystallization

KW - tapioca starch

UR - http://www.scopus.com/inward/record.url?scp=85141817376&partnerID=8YFLogxK

UR - https://www.mendeley.com/catalogue/115f9561-08b8-3af2-994f-e4e2cab42fcf/

U2 - 10.3390/polym14214575

DO - 10.3390/polym14214575

M3 - Article

C2 - 36365568

AN - SCOPUS:85141817376

VL - 14

JO - Polymers

JF - Polymers

SN - 2073-4360

IS - 21

M1 - 4575

ER -

ID: 39435428