EFFECT OF ENZYMATIC TREATMENTS ON CARBOHYDRATE MATRICES TOWARDS HEALTHY GLUTEN FREE FOODS APPLICATION
- Autores: Ángela Durá de Miguel
- Directores de la Tesis: Cristina M. Rosell (dir. tes.), Isabel Hernando Hernando (tut. tes.)
- Lectura: En la Universitat Politècnica de València ( España ) en 2017
- Idioma: español
- Tribunal Calificador de la Tesis: Amparo Chiralt Boix (presid.), Maria Fernandez Garcia (secret.), Alessandra Marti (voc.)
- Materias:
- Enlaces
- Tesis en acceso abierto en: RiuNet
- Resumen
Starch is the major energy reserve in plants, extensively present in many food and non-food applications, and is one of the most abundant carbohydrates in human diet. In addition to starch native form currently used as a raw material for industrial applications, modified starches have become very attractive to develop numerous products that have greatly expanded starch use and utility. Enzymatic modifications are carried out to enhance starch functionality with the aim of overcoming technological constraints and to improve final product quality. Above all starches, corn starch is widely produced and consumed, and used as main ingredient to produce gluten-free products. This Thesis focuses to the study of the individual effect of three different enzymes, fungal alpha-amylase, amyloglucosidase and cyclodextrin glycosyltransferase, on the above sub-gelatinization temperature of corn starch, in order to modify its properties and extend its applications. Different analyses have been performed to improve the understanding of functional and structural changes promoted by the enzyme action. Moreover, corn starch modified with cyclodextrin glycosyltransferase was selected to investigate the glycemic response in mice. The presence/absence of hydrolysis products released from the enzyme catalytic activity and gelatinization properties were related to glycemic index. Enzymatically modified corn starch resulted in a diversity of functional starch granules that may be used in food applications for many purposes.
