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Kinetic analysis and enzyme concentration effect relevant to dependence of amylolysis of starch granules on specific surface area concentration

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Abstract

The kinetics and enzyme concentration effects on the amylolysis of rice, maize, and potato starch granules by porcine pancreatic α-amylase (PPA) were analyzed. The K m values of the native starches, when expressed as a function of surface area concentration, were similar to each other. Inconsistencies in V max values can be attributed to the deviations from real values of the surface area concentration. The deviations were confirmed by that the initial rate differences among the native starches with the same apparent surface area concentration were observed at low enzyme concentrations. Kinetic parameters of dimethyl sulfoxide (DMSO)-solubilized native starches showed no significant difference, demonstrating that structural and compositional differences of starches do not affect amylolysis. The resistance of starch granules against amylolysis predominantly affects the V max, and as a result, the k cat is reduced compared with DMSO-solubilized starch. In conclusion, the kinetic analysis and enzyme concentration effect confirmed that surface area concentration mainly affects the initial hydrolysis rate of native starch granules.

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Authors and Affiliations

  1. Department of Food and Life Science, Inje University, Gyeongnam, 621-749, Korea

    Myo-Jeong Kim, Yu-Jung Jung, Sang Hyun Lee & Jae Cherl Kim

  2. Department of Food Science and Nutrition, Pusan National University, Busan, 609-735, Korea

    Heeseob Lee

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  1. Myo-Jeong Kim
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  2. Yu-Jung Jung
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  3. Sang Hyun Lee
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  4. Heeseob Lee
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  5. Jae Cherl Kim
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Correspondence to Jae Cherl Kim.

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Kim, MJ., Jung, YJ., Lee, S.H. et al. Kinetic analysis and enzyme concentration effect relevant to dependence of amylolysis of starch granules on specific surface area concentration. Food Sci Biotechnol 23, 475–481 (2014). https://doi.org/10.1007/s10068-014-0065-9

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  • DOI: https://doi.org/10.1007/s10068-014-0065-9

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