A.A. Papakhin, N.D. Lukin, V.V. Ananskikh, Z.M. Borodina
All-Russia Research Institute for Starch Products – branch Federal Research Center of V.M. Gorbatov
Abstract. Modern methods of selection of starch-containing plants and more advanced and efficient technologies for the isolation and modification of starch properties made it possible to create new types of starch products and methods of their application in various fields of industry. The work aimed to analyze and evaluate promising areas in the field of starch enzymatic hydrolysis technology for the production of new products with functional properties intended for various industries. If we use a composition of amylolytic enzymes with increased activity, thermal stability and resistance to changes in the pH-value of the substrate as a catalyst, then the complete or partial enzymatic hydrolysis of starch provides sugary products with different carbohydrate composition and an expanded range of functional (or physicochemical) properties (capabilities). Low-temperature hydrolysis products are modified porous starch and high-purity glucose syrup with a glucose content of 96–98%. The pores formed on the surface of starch as a result of hydrolysis provided its increased adsorption and water-binding capacity, compared to native starch. Therefore, porous starch can be used as an encapsulant or carrier in the manufacture of products with functional properties. The methods of preliminary modification of the properties of native starches allow accelerating the main technological process and reducing the consumption of auxiliary materials, such as enzymes. They include the processing of starch with different moisture content by heating at temperatures below or above the gelatinization temperature, attrition of starch in a ball mill, extrusion processing, etc. Their use weakens the structure of starch grains and provides easier access to the substrate that intensifies the action of amylases in the process of hydrolysis. The products of partial hydrolysis of gelatinized starch are called maltodextrins. They are used for encapsulating drugs and other biologically active substances to protect bioactive compounds from degradation and to improve their physicochemical properties, increasing the applicability of various extracts as food additives.
Keywords: starch; hydrolysis; glucose syrup; maltodextrins; encapsulation; amylase; glucoamylase; glucose equivalent; biologically active substances.
Author Details: A.A. Papakhin, Cand. Sc. (Tech.), head of laboratory (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N.D. Lukin, D. Sc. (Tech.), deputy director for science; V.V. Ananskikh, Cand. Sc. (Tech.), head of laboratory; Z.M. Borodina, Cand. Sc. (Tech.), leading research fellow.
For citation: Papakhin AA, Lukin ND, Ananskikh VV, еt al. [Modern trends in starch hydrolysis technology]. Dostizheniya nauki i tekhniki APK. 2020; 34(12):84-9. Russian. doi: 10.24411/0235-2451-2020-11214.