Main content area

Amylolytic Hydrolysis of Native Starch Granules Affected by Granule Surface Area

Kim, J.C., Kong, B.W., Kim, M.J., Lee, S.H.
Journal of food science 2008 v.73 no.9 pp. C621
starch granules, enzymatic hydrolysis, alpha-amylase, glucan 1,4-alpha-glucosidase, beta-amylase, surface area, enzymatic reactions, enzyme kinetics, potato starch, corn starch, rice starch, mass
Initial stage of hydrolysis of native starch granules with various amylolytic enzymes, α-amylase from Bacillus subtilis, glucoamylase I (GA-I) and II (GA-II) from Aspergillus niger, and β-amylase from sweet potato showed that the reaction was apparently affected by a specific surface area of the starch granules. The ratios of the reciprocal of initial velocity of each amylolytic hydrolysis for native potato and maize starch to that for rice with the amylolytic enzymes were nearly equivalent to the ratio of surface area per mass of the 2 starch granules to that of rice, that is, 6.94 and 2.25, respectively. Thus, the reciprocal of initial velocity of each enzymatic hydrolysis as expressed in a Lineweaver-Burk plot was a linear function of the reciprocal of surface area for each starch granule. As a result, it is concluded that amylolytic hydrolysis of native starch granules is governed by the specific surface area, not by the mass concentration, of each granule.