Page 32 - FoodFocusThailand No.217 APRIL 2024

SPECIAL FOCUS

Enzymes: Breaking Barriers and

Elevating Functionalities of Starch

Starch is one of the most abundant renewable biopolymers in nature, however, the properties of native
starches are inherently unsuitable for a wide range of products and applications. This is because unmodified
starches possess characteristics related to retrogradation, low storage stability, and undesirable texture. To
fully utilize starch, it is structurally modified to enhance its positive attributes, minimize its defects, and even
provide novel functionalities for specific applications, such as solubility, gelation, gel rheology, digestibility, film
formation, adhesiveness, and encapsulation . In this article, two innovations will be introduced for improving
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the quality of starch for novel products including but not only cooked rice, frozen mochi, and meat analogues.

The first innovation is 4-α-glucanotransferase, an enzyme enzyme treated products suitable for health-conscious
that transfers a segment of glucose polymer - triose unit, to a consumers .
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new position on a carbohydrate receptor such as glucose or With the growing market of plant-based products, the main
1,4-α-D-glucan and connect them with 1,3-α-D-glucosidic unresolved challenge is the off-flavor of plant protein source,
linkage (Figure 1). Thus, this reaction converts starch into a a major factor limiting consumer acceptability. Sakai et al.
highly branched structure that resistant to retrogradation . (2022) reported that cyclodextrin could be used to mask beany
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4-α-glucanotransferase is applied to reduce hardening during notes and flavors . The CGTase catalyzed reaction in
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storage in cooked rice, frozen mochi, and bread. The enzyme plant-based products yield sufficient amount of cyclodextrin
treated dough would have a longer-lasting softness than to mask the off-flavors released from the plant-based protein
ordinary dough. Asides of that, 4-α-glucanotransferase also sources. Even more, CGTase treatment also improve the
solves the retrogradation of liquid dextrin. Liquid dextrin with textures of plant-based meat and patties by increasing their
low DE (dextrose equivalent) is an important and versatile water- and oil-holding capacities. Along with the sustainability
material in the food industry. However, after storage, the liquid concept of meat and dairy alternatives, enzyme treatment also
dextrin becomes insolubilized, precipitates, and clouds. With lessens or sidestep the usage of chemical emulsifiers and
this enzyme treatment, liquid dextrin with low DE would stay stabilizers on top of improving the plant-based products’ tastes
in its soluble and clear form for a longer time . and textures.
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4-α-glucanotransferase can also be used in combination As the starch industry expands and evolves, new
with two more enzymes, cyclodextrin glucanotransferase and innovations are created to improve starch properties. This
pullulanase, to produce indigestible polysaccharides. It was benefit both the starch producers and starch consumers.
found that in indigestible saccharide production, using 4-alpha- Specialty enzymes such as 4-alpha-glucanotransferase and
glucanotransferase yielded 49.5% indigestible components. cyclomaltodextrin glucanotransferase are just two examples
While using 4-alpha-glucanotranferase with cyclodextrin of innovation used in the starch industry to improve the starch
glucanotransferase in the process yielded 57.9% indigestible properties resulting in better taste, texture, and shelf-life.
components. Moreover, combination of three enzymes yielded Enzymatic innovation does not only improve starch properties
63.5% indigestible components . but also allow producers to achieve quality goods without
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The second innovation is cyclomaltodextrin using chemicals and a more sustainable production.
glucanotransferase, also known as cyclodextrin glycosyl
transferase (CGTase) to produce cyclodextrin. CGTases can
catalyze up to 4 reactions: cyclization, coupling,
disproportionation, and hydrolysis, but the main reaction More Information Service Info C004
CGTases used for is cyclization . Cyclization is the process in
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which a linear polysaccharidic chain is cleaved, then the two
ends are joined through the formation of a 1,4-α-D-glucosidic
bond to produce a circular dextrin, called cyclodextrin (CD).
Cyclodextrin works by encapsulating molecules and therefore
could be applied in various industries including food industry.
In food industry, Cyclodextrin, a product from CGTases
reaction, has a variety of uses in food applications. It is used
in extraction or production of bioactive compounds, masking
bitter tastes and unpleasant odors, emulsifications, carriers for
functional foods, and improving hydrocolloid properties. In
starch products, cyclodextrin modifies the starch structure
making the finished products to be anti-staling and increasing
the shelf-life, such as in bakeries, breads, doughs, and pasta.
Furthermore, applying cyclodextrin in food products reduces
the blood glucose elevation after consuming starch making the
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