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. 2023 Jul 4;9(7):e17742.
doi: 10.1016/j.heliyon.2023.e17742. eCollection 2023 Jul.

Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces

Figueroa-Flórez Jorge  1 , Cadena-Chamorro Edith  2 , Rodríguez-Sandoval Eduardo  2 , Salcedo-Mendoza Jairo  3 , Ciro-Velásquez Héctor  2
Affiliations

Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces

Figueroa-Flórez Jorge et al. Heliyon. .

Abstract

The amylolytic action of α-amylase and amyloglucosidase has been directly implemented in native cassava starches for the formation of cassava microporous granules with unsatisfactory results, however, its incidence in hydrothermally treated granules has never been evaluated. The effect of hydrothermal processes and simultaneous enzymatic hydrolysis on the physicochemical, morphological and structural properties of native cassava starch was evaluated. Native cassava starch presented a rigid, smooth surface, and was exempt from porosities, whereas hydrothermal processes altered the semicrystalline order and increasing the size and number of pores and increasing the size (4.11 ± 0.09 nm) and volume of pores (0.82 ± 0.00 cm3/g × 10-3). The hydrothermal action followed by enzymatic processes with α-amylase and amyloglucosidase, augmented the processes of internal degradation (endo-erosion) and pore widening (exo-erosion), improving the hydrophilic properties compared to the hydrothermal treatment. Likewise, the hydrothermally process followed by enzymatic hydrolysis for 24 h (HPS + EMS-24) increased the degradation of the amorphous lamellae, consistent with a significant decrease in amylose content. This same dual treatment increased the pore size at 17.68 ± 0.13 nm relative to the native counterpart; therefore, they are considered an effective method in the development of modified cassava starches with porous surfaces.

Keywords: Cassava starch; Enzymatic hydrolysis; Hydrothermal processes; Porous surfaces.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper

Figures

Fig. 1
Fig. 1
Micrographs of native and modified cassava starches established by scanning electron microscopy (SEM, 3000X). NCS: native cassava starch; HPS: hydrothermally pretreated starch; EMS-24: enzyme-modified starch; HPS + EMS-(6, 12, 24) dually modified starch.
Fig. 2
Fig. 2
X-ray diffraction patterns in native and modified cassava starches. NCS: native cassava starch; HPS: hydrothermally pretreated starch; EMS-24: enzyme-modified starch; HPS + EMS-(6, 12, 24) dually modified starch.
Fig. 3
Fig. 3
Infrared spectra (FT-IR) in native and modified cassava starches. NCS: native cassava starch; HPS: hydrothermally pretreated starch; EMS-24: enzyme-modified starch; HPS + EMS-(6, 12, 24) dually modified starch.
See this image and copyright information in PMC

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