Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Effect of Starch on the Inactivation of Amylase in Starch-Containing Foods
Kazuo KOYAMAJinji SHONOHiromu TAGUCHIAkira TORIBAKazuichi HAYAKAWA
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JOURNAL FREE ACCESS

2013 Volume 19 Issue 6 Pages 989-993

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Abstract

The quality of starch-containing foods is significantly impaired by contamination with small amounts of α-amylase, which hydrolyzes the starch and causes viscosity loss. We examined the effect of different temperatures and times on inactivation of α-amylase in starch-containing foods. Model foods containing a known amount of human salivary α-amylase (HSA) were incubated at temperatures from 60 to 80°C for 30 min. In the case of a 3% starch suspension incubated at 70°C, it took 10 min before the viscosity loss ceased, by which time the viscosity was halved. In 0.1 − 3% starch suspensions at pH 5.5, the inactivation of HSA could be described by a first order kinetic model. The presence of starch decreased the inactivation rate constant by decreasing the Arrhenius frequency factor. To prevent viscosity loss by α-amylase contamination in starch-containing foods, the inactivation time and temperature should be increased with increasing concentration of starch.

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© 2013 by Japanese Society for Food Science and Technology
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