Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch

Autores
Foresti, María Laura; Vazquez, Analia; Martinez Garcia, Ricardo; Williams, María del Pilar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Waxy maize starch was subjected to -amylase (Bacillus licheniformis) hydrolysis in buffered medium todetermine the evolution of reaction in quantitative terms and also in terms of the morphology and crys-tallinity of the partially hydrolyzed starch granules. Gathered data allowed studying the pattern of actionof this alfa-amylase over waxy maize starch granules, with particular focus on a preferential hydrolysis ofthe amorphous regions of starch. Results showed that waxy maize starch hydrolysis followed a two-stagekinetic profile with an initial stage characterized by high reaction rate, followed by a slower second stage.The change of hydrolysis rate occurred at approximately 6 h of reaction, a time for which X-ray diffrac-tion data quantitatively analyzed by three different techniques showed a maximum of crystallinity inpartially hydrolyzed granules. Scanning electron microscopy images illustrated the action of -amylaseswhich implied the exoerosion of the granules surface, the entry of -amylases into the granules throughradial channels, their endoerosion towards the granule exterior, and their fragmentation. Fragmentationof waxy maize starch granules revealed internal layered structures of starch which were interpreted ashydrolyzed/non-hydrolyzed growth rings. Under the conditions chosen, kinetic, electron microscopy andX-ray data all gave evidence of a preferential action of -amylase from Bacillus licheniformis towards theless ordered regions of waxy maize starch. Results showed that, provided the proper hydrolysis time ischosen, starch granules with increased crystallinity can be obtained by a pure enzymatic treatment.
Fil: Foresti, María Laura. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Martinez Garcia, Ricardo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Williams, María del Pilar. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Materia
Starch
Hydrolysis
Amylase
Amorphous Regions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6563
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6563
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starchForesti, María LauraVazquez, AnaliaMartinez Garcia, RicardoWilliams, María del PilarStarchHydrolysisAmylaseAmorphous Regionshttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Waxy maize starch was subjected to -amylase (Bacillus licheniformis) hydrolysis in buffered medium todetermine the evolution of reaction in quantitative terms and also in terms of the morphology and crys-tallinity of the partially hydrolyzed starch granules. Gathered data allowed studying the pattern of actionof this alfa-amylase over waxy maize starch granules, with particular focus on a preferential hydrolysis ofthe amorphous regions of starch. Results showed that waxy maize starch hydrolysis followed a two-stagekinetic profile with an initial stage characterized by high reaction rate, followed by a slower second stage.The change of hydrolysis rate occurred at approximately 6 h of reaction, a time for which X-ray diffrac-tion data quantitatively analyzed by three different techniques showed a maximum of crystallinity inpartially hydrolyzed granules. Scanning electron microscopy images illustrated the action of -amylaseswhich implied the exoerosion of the granules surface, the entry of -amylases into the granules throughradial channels, their endoerosion towards the granule exterior, and their fragmentation. Fragmentationof waxy maize starch granules revealed internal layered structures of starch which were interpreted ashydrolyzed/non-hydrolyzed growth rings. Under the conditions chosen, kinetic, electron microscopy andX-ray data all gave evidence of a preferential action of -amylase from Bacillus licheniformis towards theless ordered regions of waxy maize starch. Results showed that, provided the proper hydrolysis time ischosen, starch granules with increased crystallinity can be obtained by a pure enzymatic treatment.Fil: Foresti, María Laura. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Vazquez, Analia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Martinez Garcia, Ricardo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Williams, María del Pilar. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaElsevier2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6563Foresti, María Laura; Vazquez, Analia; Martinez Garcia, Ricardo; Williams, María del Pilar; Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch; Elsevier; Carbohydrate Polymers; 102; 1-2014; 80-870144-8617enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0144861713011454info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2013.11.013info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:13:44Zoai:ri.conicet.gov.ar:11336/6563instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:13:44.496CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
title Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
spellingShingle Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
Foresti, María Laura
Starch
Hydrolysis
Amylase
Amorphous Regions
title_short Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
title_full Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
title_fullStr Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
title_full_unstemmed Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
title_sort Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch
dc.creator.none.fl_str_mv Foresti, María Laura
Vazquez, Analia
Martinez Garcia, Ricardo
Williams, María del Pilar
author Foresti, María Laura
author_facet Foresti, María Laura
Vazquez, Analia
Martinez Garcia, Ricardo
Williams, María del Pilar
author_role author
author2 Vazquez, Analia
Martinez Garcia, Ricardo
Williams, María del Pilar
author2_role author
author
author
dc.subject.none.fl_str_mv Starch
Hydrolysis
Amylase
Amorphous Regions
topic Starch
Hydrolysis
Amylase
Amorphous Regions
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Waxy maize starch was subjected to -amylase (Bacillus licheniformis) hydrolysis in buffered medium todetermine the evolution of reaction in quantitative terms and also in terms of the morphology and crys-tallinity of the partially hydrolyzed starch granules. Gathered data allowed studying the pattern of actionof this alfa-amylase over waxy maize starch granules, with particular focus on a preferential hydrolysis ofthe amorphous regions of starch. Results showed that waxy maize starch hydrolysis followed a two-stagekinetic profile with an initial stage characterized by high reaction rate, followed by a slower second stage.The change of hydrolysis rate occurred at approximately 6 h of reaction, a time for which X-ray diffrac-tion data quantitatively analyzed by three different techniques showed a maximum of crystallinity inpartially hydrolyzed granules. Scanning electron microscopy images illustrated the action of -amylaseswhich implied the exoerosion of the granules surface, the entry of -amylases into the granules throughradial channels, their endoerosion towards the granule exterior, and their fragmentation. Fragmentationof waxy maize starch granules revealed internal layered structures of starch which were interpreted ashydrolyzed/non-hydrolyzed growth rings. Under the conditions chosen, kinetic, electron microscopy andX-ray data all gave evidence of a preferential action of -amylase from Bacillus licheniformis towards theless ordered regions of waxy maize starch. Results showed that, provided the proper hydrolysis time ischosen, starch granules with increased crystallinity can be obtained by a pure enzymatic treatment.
Fil: Foresti, María Laura. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Martinez Garcia, Ricardo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Williams, María del Pilar. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
description Waxy maize starch was subjected to -amylase (Bacillus licheniformis) hydrolysis in buffered medium todetermine the evolution of reaction in quantitative terms and also in terms of the morphology and crys-tallinity of the partially hydrolyzed starch granules. Gathered data allowed studying the pattern of actionof this alfa-amylase over waxy maize starch granules, with particular focus on a preferential hydrolysis ofthe amorphous regions of starch. Results showed that waxy maize starch hydrolysis followed a two-stagekinetic profile with an initial stage characterized by high reaction rate, followed by a slower second stage.The change of hydrolysis rate occurred at approximately 6 h of reaction, a time for which X-ray diffrac-tion data quantitatively analyzed by three different techniques showed a maximum of crystallinity inpartially hydrolyzed granules. Scanning electron microscopy images illustrated the action of -amylaseswhich implied the exoerosion of the granules surface, the entry of -amylases into the granules throughradial channels, their endoerosion towards the granule exterior, and their fragmentation. Fragmentationof waxy maize starch granules revealed internal layered structures of starch which were interpreted ashydrolyzed/non-hydrolyzed growth rings. Under the conditions chosen, kinetic, electron microscopy andX-ray data all gave evidence of a preferential action of -amylase from Bacillus licheniformis towards theless ordered regions of waxy maize starch. Results showed that, provided the proper hydrolysis time ischosen, starch granules with increased crystallinity can be obtained by a pure enzymatic treatment.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6563
Foresti, María Laura; Vazquez, Analia; Martinez Garcia, Ricardo; Williams, María del Pilar; Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch; Elsevier; Carbohydrate Polymers; 102; 1-2014; 80-87
0144-8617
url http://hdl.handle.net/11336/6563
identifier_str_mv Foresti, María Laura; Vazquez, Analia; Martinez Garcia, Ricardo; Williams, María del Pilar; Analysis of a preferential action of alfa-amylase from B. licheniformis towards amorphous regions of waxy maize starch; Elsevier; Carbohydrate Polymers; 102; 1-2014; 80-87
0144-8617
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0144861713011454
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2013.11.013
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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