Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles

•Immobilized pullulanase with high stability was used for the production of RS.•High RS content was obtained via optimizing process condition.•Debranching effects due to free vs. immobilized pullulanase were compared.•Immobilized pullulanase gave higher stability and RS content compared to free enzy...

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Bibliographic Details
Published in:Food chemistry 2018-01, Vol.239, p.276-286
Main Authors: Long, Jie, Zhang, Bao, Li, Xingfei, Zhan, Xiaobei, Xu, Xueming, Xie, Zhengjun, Jin, Zhengyu
Format: Article
Language:English
Subjects:
Hydrolysis
Immobilization
Pullulanase
Resistant starch
Stability
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Summary:•Immobilized pullulanase with high stability was used for the production of RS.•High RS content was obtained via optimizing process condition.•Debranching effects due to free vs. immobilized pullulanase were compared.•Immobilized pullulanase gave higher stability and RS content compared to free enzyme.•Operational Stabilities of enzymes immobilized by the two methods were compared. In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was obtained under the optimized condition of pH 4.4, enzyme concentration of 10ASPU/g and hydrolysis time of 12h when debranched by free pullulsanase, indicating that RS content was significantly (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.06.117