Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

Abstract

AbstractThe aim of this study is to investigate the effects of isolated and/or combined enzymatic and annealing treatments on the technological properties of black rice starch. The modification is carried out through an annealing process at 50 °C for 24 h, followed by the process of enzymatic modification by the action of transglucosidase (25 kU mL−1). Enzymatic hydrolysis with transglucosidase is improved as a result of the annealing action, which resulted in 7.6%. The size and shape of the starch granules are not modified by the thermoenzymatic treatments, only agglomeration of the granules in native starch modified with transglucosidase. The annealing treatment promotes a 20.60% reduction in crystallinity and a change in the type of lens from type A to Vh. Modified starch shows higher thermal and mechanical resistance when compared to native starch. The results contribute to a better understanding of the combination of annealing in enzymatic modification with transglucosidase for black rice starch.