NDLI: Presence of β-amylase in ramie leaf and its anti-staling effect on rice cake

Content Provider	Springer Nature Link
Author	Nguyen, Dang Hai Dang Tran, Phuong Lan Ha, Hyun Sook Lee, Jin Sil Hong, Wan Soo Le, Quang Tri Oh, Byung Chul Park, Sung Hoon
Copyright Year	2015
Abstract	Presence of β-amylase in ramie leaf and its anti-staling effect on starch-based foods were assessed. The ammonium sulfate fractionate (80% saturation) of the ramie leaf extracts showed a β-amylase activity, giving maltose (Glc2) as a major product, exclusively, when incubating with maltopentaose (Glc5) or soluble starch at 45°C, pH 6.0. The starch-based food product (rice cake) prepared with freeze-dried ramie leaf enzyme revealed that the linear maltooligosaccharides ranging from Glc2 to Glc6 significantly increased and the shorter branch chains (DP<15) of amylopectin increased whereas the longer branch chains (DP>16) decreased in the product. These results demonstrated that maltosyl residue was released from the non-reducing end of the longer branch chains of amylopectin by β-amylase. The ramie leaf-treatment sample significantly reduced the retrogradation rate during 48 h storage at 4°C. As an alternative plant-origin enzyme, the ramie leaf β-amylase has potential for a novel anti-staling additive.
Starting Page	37
Ending Page	40
Page Count	4
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-02-28
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	ramie leaf plant-origin β-amylase amylopectin starch-based food anti-staling additive Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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