Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder

• Published in: Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
• Main Authors: Ahmad, Ishtiaq, Xiong, Zhouyi, Hanguo, Xiong, Lyu, Fei, Aadil, Rana Muhammad, Khalid, Nauman, Walayat, Noman, Taj, Muhammad Imran, Zhang, Gaopeng, Tang, Wei, Li, Yan, Li, Minghui
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16998

In this study, potato powder (PP) was hydrolyzed with α‐amylase and investigated the characteristics of PP and enzymatically hydrolyzed potato powder (EHPP). The PP was enzymatically hydrolyzed for 30 min at 50°C with different amounts of α‐amylase (0 to 0.015 g/100 ml) for 30 min at 50°C. The swelling power, water solubility index, amylose contents, and dextrose equivalent values of EHPP were improved substantially in comparison to native PP. The α‐amylase concentration of 0.015/100 ml with heat treatment boosted the scale of hydrolysis of PP. Zeta potential (ζ) and particle size distribution showed improved stability and dispersibility of nanocrystals after enzymatic hydrolysis. Further, X‐ray diffraction and Fourier transform infrared analysis showed that the amorphous area of potato starch was effectively hydrolyzed by α‐amylase. Transmission electron microscopy and scanning electron microscopy depicted enzymatic erosion accrued primarily at PP granules' surface. EHPP exhibited coarse surface and porous granules as compared to the native form of PP. The results suggest that enzymatic treatment using α‐amylase could be feasible to proficiently prepare EHPP for product development. The results suggested that the EHPP hydrolyzed (0.015 g/100 ml α‐amylase for 30 min at 50°C) has the potential for developing and stabilizing the new kind of food products with high values added. Practical applications It is recommended that enzymatically hydrolyzed potato powder (EHPP) with α‐ amylase provides a reference for food products with the addition of starch‐based ingredients as well as added market value because of the potential functional properties of potato powder. Moreover, the novel EHPP not only improves the quality but also has numerous health benefits after combining it with other powder proteins. The results provide information about the use of EHPP for the development of potato‐based products, such as ethnic foods and gluten‐free products, with specific rheological and functional properties.