Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches.

ABSTRACT: This study was performed using yam starches (Tainung No. (TNG)1 and 2), which were modification through Pullulanase debranching (PD) or addition of four fatty acids [lauric acid (LA), myristic acid (MA), palmitic acid (PA), and stearic acid (SA)], followed by one cycle of freeze-thaw synergy treatment. This study showed that increasing enzyme levels and extending treatment time during the PD synergized FT process significantly increased the amylose contents of yam starches from 33-36 to 48-65% (p < 0.05). Notably, the crystalline structure of yam starches changed from B to C-type, while those treated with fatty acids changed to C + V-type. This study showed that the glycemic index (eGI) of adding fatty acids to TNG2 starch treated with PD synergistic FT was consistent with the definition o

SUBMITTER: Huang PH 

PROVIDER: S-EPMC12714716 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature