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Title: HYDROLYTIC ACTION OF ALPHA-AMYLASE ON HIGH-AMYLOSE STARCH DERIVED FROM ALPHA-CYCLODEXTRIN

Author
item Rendleman Jr, Jacob

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 8/27/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: High-amylose starch of low degree of polymerization, formed as a finely divided solid by interaction of Bacillus macerans CGTase with alpha- cyclodextrin (alpha-CD) at 25-70 deg C, is highly insoluble in water and not gelatinizable under normal cooking conditions (~100 deg C). The physical appearance of the starch particles is similar to that of naturally occurring starch granules. Samples of alpha-CD derived starch have been subjected to in vitro degradative attack by both microbial and human salivary alpha-amylase at 37 deg C and pH 7. Both cooked and uncooked substrates were employed. Released low molecular weight saccharides were measured by HPLC and the results compared with those from similar studies with ordinary corn starch, corn amylopectin, corn amylose, and high (~75%) amylose starch from a corn hybrid. Starches prepared from alpha-CD at 50-70 deg C exhibited greater resistance to degradation than starches from other sources: alpha-CD derived starch > corn amylose > high (~75%)-amylose starch > ordinary corn starch, amylopectin.