Optimization of Enzymatic Parameters for Enhancing Branch Density and Flow Properties of Sweet Potato Starch.

ABSTRACT: Enhancing the branch density of starch through enzymatic modification is critical for improving its functional properties in various industrial applications. This study optimized the sequential enzymatic treatment of sweet potato starch using α-amylase (AA), β-amylase (BA), and transglucosidase (TG) to maximize the degree of branching (DB). Response Surface Methodology (RSM) was employed to evaluate the synergistic effects of enzyme concentrations and hydrolysis durations, identifying optimal conditions: AA (20.00 U/g, 9.01 h), BA (3.00 U/g, 5.03 h), and TG (2179.06 U/g, 9.00 h). Under these conditions, the DB reached 53.38%, which was within 2.53% of the predicted value (55.91%). Structural analyses via XRD and FTIR revealed reduced crystallinity, indicating disrupted molecular order. The

SUBMITTER: Jiao Y 

PROVIDER: S-EPMC12402398 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature