Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-03-13 DOI:10.1016/j.fbio.2025.106351

Xing Zhou , Yanxin Chen , Miaomiao Fu , Zhengye Sun , Tizazu Yirga Bereka , Mudassar Hussain , Guo Chen , Ren Wang , Zhengyu Jin

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Abstract

This study developed a novel method to prepare high-adsorbency V-type porous starch (VPS) through the pullulanase hydrolysis of V-type maize starch (VS) in 45°% (v/v) ethanol-water solution. Unlike conventional applications where pullulanase fails to hydrolyze native starch to produce porous starch, we discovered that pullulanase retains 41.60°% relative activity in 45°% ethanol when V-type maize starch (VS) is used as the substrate. Key parameters were systematically optimized, with enzyme concentration identified as the dominant factor. Under optimal conditions (0.4°% enzyme, 500 r/min stirring, and 2 h hydrolysis), the resulting VPS exhibited a high yield (80.81°%) and exceptional oil adsorption capacity (344.60°%). XRD analysis confirmed the improved V-type relative crystallinity, while SEM observations revealed VPS had a unique porous granular structure with nano-spherical particles attachment which may contribute to the high yield and oil adsorption capacity. Overall, pullulanase-catalyzed hydrolysis of VS in 45°% ethanol solution offers an efficient and scalable route to produce high oil-adsorptive VPS for versatile applications in food and pharmaceuticals industries.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.