An enzymatic hydrolysis process was developed to produce starch fractions of certain composition consisting of amylose and amylopectin polymers. The method involves the use of a debranching enzyme whereby starch fractions consisting of linear chain lengths of different degree of polymerisation were produced

Mohd Hani, Norziah

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l~END OF PROJECT REPORTA. Project number: 03-620.65...1067EA001Project title: Development of Enzymatically-debranched Starch rand Tapioca Starch for Use as Fat Replacers in F....-...",."-Project leader: Prof Madya Dr Norziah Mohd HaniTel: 04-6532222 Fax: 04-6573678B. Describe your project and highlight major project developmentAn enzymatic hydrolysis process was developed to produce starch fractions of certaincomposition consisting of amylose and amylopectin polymers. The method involvesthe use of a debranching enzyme whereby starch fractions consisting of linear chainlengths of different degree of polymerisation were produced. These starch, fractionswere characterised in terms of amylose contents, thermal and rheologicalcharacteristics. The hydrolysis process was optimised (24 hrs hydrolysis time, lOOAtpullulanase enzyme, pH 5.0 and 60°C) to obtain ·linear starch fractions consisting of>SOO!O amylose content which are suitable as functional replacement of fat. Thesestarch products were also found to be suitable for developing edible films and coatingswhich was not in the objective of project. Thus studies were also carried out in thedevelopment of edible films and the results showed it has potential for application in·food industry.Applications of these enzymatically debranched starch products were conducted in 2aspects:(i) As carbohydrate-based fat replacers: Replacing fat for these starchfractions in 2 types of food formulation containing low (white sauces) andhigh fat (mayonnaise) content gave reduction in calories ofabout 45% and84% respectively. But these results were achieved using sago starch butnot with tapioca starch.(ii) As edible films and coatings for food products: These starch productswere fonnulated in combination with hydrocolloids and films were madeby casting method. These coating were found to be able to extend theshelf-life ofa traditional snack food product.End O/ProjectReporl FormJanuary 20011c. Objectives achievement• Original programme/project objectives after approval1. To develop an enzymatic process for producing novel starch compositionsfrom sago and tapioca starches suitable for functional replacement for fatin foods.2. To produce enzymatically debranched starch products comprise ofa mixtureof short chain amylose and partially debranched amylopectin in powderedor as dispersion in the liquid.3. To produce granular starch suitable as fat replacements in foods• Objectives Achieved (Please state the extent to which the project objectives were achieVed)Objectives to develop an enzymatic starch modification process to producedebranched starch products and granular starch from sago starch were fullyachieved. The work also includes physico-chemical and rheologicalcharacterizations of these starch compositions. Application and evaluation of thestarch fractions containing >50% linear chain amylose content in 2 selected foodsystems were successfully performed. From sensory evaluations and texturalstudies it was concluded that these starch fractions are found to be suitablefunctional replacement for fat in foods.• Objectives not achieved (Please identify the objectives that were not achieved and give reasons)Objectives not achieved are for work using tapioca starch. Tapioca starchseemed to be less susceptible to enzymatic attack, thus optimisation of thedebranching hydrolysis process was unattained. The debranching process wasslow and thus starch fractions containing >50% linear chain amylose was notobtained. A possible reason to this slow hydrolysis process is that the granularstructure of tapioca starch is probably more compact and that branchedamylopectin chains may be located in the interior part of starch granule thusmaking it inaccesible to the debranching enzyme as was observed through SEMstudies.• Achievement of overall objectives[]] Yeso NoD. Technology Transfer/Commercialisation Approach• Comercialisation potentialDYesGJ. NoPlease descnbe the approach planned to transfer/commercialize the results of theEnd OfProject ReportFormJanuary 20012E. Benefits of the Project (Please identify the actual benefits arising from the project as defined in Section IIIof the Application Form. For examples of outputs. organisational outcomes and sectoral/national impacts, pleaserefer to Section III of the Guidelines for the Application of R&D Funding under IRPA)• Outputs of the project and potential beneficiaries (Please describe as specifically aspossible the outputs achieved and provide an assessment of their significance to users)Outputs:• Enzymatic debranching process for producing novel starch compositionshaving fat mimic characteristics.. Carbohydrate fat based replacers as functional ingredients in foodsPotential beneficiaries:.. Food ingredient manufacturers and suppliers• Sago and tapioca starch industry••......Organisational Outcomes (Please describe as specifteally as possible the organisational benefitsarising from the project and provide an assessment of their significance)Training of research staff, postgraduate students and supporting staff inresearch techniques and the use of specialised equipment.Increase in the numbers of postgraduate students thus contributing towardhuman resource development.Linkages with the industryNew information network.......•• National Impacts (If known at this point in time, please describe as specifically as possible thepotential sectoral/national benefits arising from the project and provide an assessment of their significance)Human resource developmentDomestic indUstry linkages (food ingredient suppliers)Linkages with domestic research institutions (e.g. Sarawak sago industry)Increase and better utilization of sago and tapioca starchEnd OfProject Report FonnJanuary 20013F. As~ssment of project structure• Project Team (Please provide an assessment of how the project team performed and highlight anysignificant departures from plan in either structure or actual man-days utilised).The project team perfonned the research as planned except for one of the teamresearcher has retired during the last year of project. This however did not effect theproject schedule.• Collaborations (Please describe the nature of collaborations with other research organisations and/orindustry)Collaborations with researchers in another local university (UKM) and researchorganisation, MARDI in the tonn of setting up a starch research team to work onvarious aspects of research in starch (e.g. from biosynthesis to downstream).Another effect to bring together researchers in the starch area is organising aconference on starch in collaboration with MARDI in June 2005.G. Assessment of Research Approach (Please highlight the main steps actually perfonned and indicateany major departure from the planned approach or any major difficulty encountered)1. Starch debranching process. Enzymatic debranching process wasconducted in various sizes of shake flasks in a dry orbital shaker:2. Process optimization: Different concentrations of puUulanase enzyme andduration of hydrolysis were used in order to obtain starch fractions having fatfunctionality. The optimum temperature, substrate concentration, pH, the presenceor absence of inhibitors and other factors affecting enzyme activity wasinvestigated.3. Physico-chemical characterization of starch compositions: The debranchedstarch fractions produced containing different compositions of linear fractions(amylose) and amylopectin was evaluated for its molecular weight distributionsusing gel permeation chromatography (GPC). However we encountered manyproblems in obtaining molecular weight distributions by this GPC method using thelight scattering detector. These problems are finding suitable solvents (such asDMSO) for dissolution of the starch fractions without gelatinizing the samples andobtaining suitable columns for perfonning aqueous GPC system. Thus a detailedcharacterization of molecular weight distribution of these starch fractions was notachieved which was crucial as it has significant impact on the assessment of its fatfundionility. This could be achieved with other better methods such as gelpermeation chromatography coupled with multiangle laser light scattering or high-performance anion-exchange chromatography using a pulsed amperometricdetector.4. Application: These starch fractions (as functional ingredients) was succesfullyapplied in the formulation of 2 types of food to assess their performance as fatreplacers.H. Assessment of the Project Schedule (Please make any relevant comment regarding the actualduration of the project and highlight any significant variation from plan)The project was extended for another 6 months since the principal investigator wason a sabbatical leave for 6 months in UK. Thus the extension was necessary in orderto allow time for completion of project.End O/ProjectReport FOrniJanuary 20014M. Remarks by IRPA Institution CoordinatorN. Remarks by Program Leader"io. Remarks by Lead Institution CoordinatorP. Remarks by Monitoring UnitDate:End OfProject Report FonnJanuary 20016I. DESCRIPTION OF THE PROJECTBENEFITS REPORTA. Project identification1. Project number:2. Project title:3. Project leader:B. Type of research03~2~5-1067~001Development of Enzymatically-debranched StarchProducts from Sago and Tapioca Starch for Use as FatReplacers in FoodsProf Madya Dr Norziah Mohd HaniIndicate the type of research of the project (Please see definitions in the Guidelines for completing theApplication Fonn)o Scientific research (fundamental research)o Technology development (applied research)rn ProductIprocess development (design and engineering)o Social/policy researchc. Objectives of the project1. Socio-economic objectivesWhich socio-economic objectives are addressed by the project? (Please identify the sector, SEO CategoJyand SEO Group under which the project falls. Refer to the Malaysian R&D Classification System brochure for the SEOGroup code)Sector:SEO Category:SEO Group and Code:2. Fields of researchManufacturingManufacturing (S20600)Processed food products & beverages (S2060I)Which are the two main FOR Categories. FOR Groups, and FOR Areas ofyour project? (Please referto the Mataysian R&D Classification System brochure for the FOR Group Code)8. Primary field of researchFOR Category:FOR Group and Code:FOR Area:b. Secondary field of researchFOR Category:BenefitReportFonnJanuary 2001Applied Science and TechnologyResource-based industry (FI0605)Food IndustryAgricultural Sciences (FI0900)FOR Group and Code: Food and Nutrition development (FI0908)FOR Area: Improvement offinished productD. Project durationWhat was the duration of the project? :36 MonthsE. Project manpowerHow many man-months did the project involve?40.7 Man-monthsF. Project costsWhat were the total project expenses of the project?RM 230,000.00G. Project fundingWhich were the funding sources for the project?Funding sources Total Allocation (RM)lRPA 230,000.00Be1U!fit Report FormJanuary 20012II. DIRECT OUTPUTS OF THE PROJECTA. Technical contribution of the project1. What was the achieved direct output of the project:For scientific (fundamental) research projects?D AlgorithmD StructureDOataD Other, please specify: _For technology development (applied research) projects:D MethodltechniqueD Demonstrator/prototypeD Other, please specify: _For product/process development (design and engineering) projects:[]] Product/component[]] ProcessD SoftwareD Other, please specify:2. How would you characterise the quality of this output?D Significant breakthrough[]] Major improvementD Minor improvementB. Contribution of the project to knowledge1. How has the output of the project been documented?[] Detailed project reportD Produet/process specification documentsD Other, please specify: _BenefitReport FormJanuary 200132. Did the project create an intellectual property stock?D Patent obtainedo Patent pendingD Patent application will be filedD Copyright3. What publications are available?D Articles (8) in scientific publications How many:[]I Paper(s) delivered at conferences/seminars How many: 3DBookD Other, please specify:4. How significant are citations of the results?D Citations in national publications How many:D Citations in international publications How many:Gl Not yetD NotknownBenefit ReportFormJanuary 2001III. ORGANISATIONAL OUTCOMES OF THE PROJECTA. Contribution of the project to expertise development1. How did the project contribute to expertise?[] PhD degrees How many: OneName: Budi SanetoNationality: IndonesianArea expertise: Starch modificationtechnologyHow many: OneName: Kha1ifatnl Maria MohktarNationality: MalaysianArea expertise: Starch & enzyme technologyResearch staffwith new specialty How many: OneName: Hong Lee FenNationality: MalaysianArea expertise: Gel permeationchromatographyD Other, please specify: Final year projects student2. How significant is this expertise?D One of the key areas ofpriority for MalaysiaG] An important~ but not a priority oneB. Economic contribution of the project?1. How has the economic contribution of the project materialised?D Sales ofmanufactured product/equipmentD Royalties from licensingD Cost savingsD Time savingsD Other, please specify: _N_o_t'""'y:_et ~ _2. How important is this economic contribution?D High economic contributiono Medium economic contributionD Low economic contributionBenefit Report FormJanuary 2001Value: RM---------Value: RM---------Value: RM---------I------------_. --3. When has this economic contribution materialised?D Already materialisedD Within months ofproject completionD Within three years of project completion[] Expected in three years or moreo UnknownC Infrastructural contribution of the project1. What infrastructural contribution has the project had?Investment RM----------~NewequipmentD New/improved facility[] New networkingD Other, please specify:Value: RM 18,740.00 (dry orbitalincubator shaker)2 How significant is this infrastructural contribution for the organisation?D Not significant/does not leverage other projects[]J Moderately significantD Very significant/significantly leverages other projectsD. Contribution of the project to the organisation's reputation1. How has the project contributed to increasing the reputation of the organisationD Recognition as a Center ofExcellenceD National awardD International award[]] Demand for advisory servicesD Invitations to give speeches on conferencesD Visits from other organisationsD Other, please specify: _Benefit Report FormJanuary 2001•2 How important is the project's contribution to the organisation's reputation?D Not significantD Moderately significant[] Very significantIV. NATIONAL IMPACTS OF THE PROJECTA. Contribution of the project to organisational linkages1. Which kinds of linkages did the project create?Gl Domestic industry linkagesD International industry linkages[]] Linkages with domestic research institutions, universities[]] Linkages with international research institutions, universities2 What is the nature of the linkages?D StaffexchangesD Inter-organisationaI project teamD Research contract with a commercial client[iJ Informal consultationD Other, please specify: _B. Social-economic contribution of the project1. Who are the direct customerlbeneficiaries of the project output?Customerslbeneficiaries:Sago and tapioca starch industryNumber:One2. How haslwill the socio-economic contribution of the project materialised?[]] Improvements in healthD Improvements in safetyD Improvements in the environmentD Improvements in energy consumption/supplyBenefit Report FormJanuary 20017D Improvements in international relationsD Other, please specify: _3. How important is this socio-economic contribution?D High social contnbution[]] Medium social contnbutionD Low social contribution4 When haslwill this social contribution materialised?D Already materialisedD Within three years ofproject completion[]] Expected in three years or moreD UnknownBenefitReportFonnJt1IUIQry 20018v. REMARKSA. Remarks by IRPA Institution CoordinatorB. Remarks by Program Leaderc. Remarks by Lead Institution CoordinatorD. Remarks by Monitoring UnitDate:Benefit Report FonnJanuary 2001•

Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods.

http://eprints.usm.my/11359/1/Development_of_Enzymatically-debranched_Starch_Products_(PPTeknologi_Industri)_2005.pdf

Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods.

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