Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder

Journal of Food Processing and PreservationVolume 46, Issue 11 e16998 ORIGINAL ARTICLE Microstructural study of enzymatically and non-enzymatically hydrolyzed potato powder Ishtiaq Ahmad, Ishtiaq Ahmad orcid.org/0000-0003-0553-4725 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorZhouyi Xiong, Zhouyi Xiong Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, PR ChinaSearch for more papers by this authorXiong Hanguo, Corresponding Author Xiong Hanguo [email protected] orcid.org/0000-0002-8677-7261 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China Correspondence Xiong Hanguo, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China. Email: [email protected]Search for more papers by this authorFei Lyu, Fei Lyu College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorRana Muhammad Aadil, Rana Muhammad Aadil orcid.org/0000-0002-0185-0096 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanSearch for more papers by this authorNauman Khalid, Nauman Khalid School of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanSearch for more papers by this authorNoman Walayat, Noman Walayat College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorMuhammad Imran Taj, Muhammad Imran Taj College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR ChinaSearch for more papers by this authorGaopeng Zhang, Gaopeng Zhang College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorWei Tang, Wei Tang College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorYan Li, Yan Li College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorMinghui Li, Minghui Li College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this author Ishtiaq Ahmad, Ishtiaq Ahmad orcid.org/0000-0003-0553-4725 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorZhouyi Xiong, Zhouyi Xiong Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, PR ChinaSearch for more papers by this authorXiong Hanguo, Corresponding Author Xiong Hanguo [email protected] orcid.org/0000-0002-8677-7261 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China Correspondence Xiong Hanguo, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China. Email: [email protected]Search for more papers by this authorFei Lyu, Fei Lyu College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorRana Muhammad Aadil, Rana Muhammad Aadil orcid.org/0000-0002-0185-0096 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanSearch for more papers by this authorNauman Khalid, Nauman Khalid School of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanSearch for more papers by this authorNoman Walayat, Noman Walayat College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorMuhammad Imran Taj, Muhammad Imran Taj College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR ChinaSearch for more papers by this authorGaopeng Zhang, Gaopeng Zhang College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorWei Tang, Wei Tang College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorYan Li, Yan Li College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this authorMinghui Li, Minghui Li College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. ChinaSearch for more papers by this author First published: 10 August 2022 https://doi.org/10.1111/jfpp.16998Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract In this study, potato powder (PP) was hydrolyzed with α-amylase and investigated the characteristics of PP and enzymatically hydrolyzed potato powder (EHPP). The PP was enzymatically hydrolyzed for 30 min at 50°C with different amounts of α-amylase (0 to 0.015 g/100 ml) for 30 min at 50°C. The swelling power, water solubility index, amylose contents, and dextrose equivalent values of EHPP were improved substantially in comparison to native PP. The α-amylase concentration of 0.015/100 ml with heat treatment boosted the scale of hydrolysis of PP. Zeta potential (ζ) and particle size distribution showed improved stability and dispersibility of nanocrystals after enzymatic hydrolysis. Further, X-ray diffraction and Fourier transform infrared analysis showed that the amorphous area of potato starch was effectively hydrolyzed by α-amylase. Transmission electron microscopy and scanning electron microscopy depicted enzymatic erosion accrued primarily at PP granules' surface. EHPP exhibited coarse surface and porous granules as compared to the native form of PP. The results suggest that enzymatic treatment using α-amylase could be feasible to proficiently prepare EHPP for product development. The results suggested that the EHPP hydrolyzed (0.015 g/100 ml α-amylase for 30 min at 50°C) has the potential for developing and stabilizing the new kind of food products with high values added. Practical applications It is recommended that enzymatically hydrolyzed potato powder (EHPP) with α- amylase provides a reference for food products with the addition of starch-based ingredients as well as added market value because of the potential functional properties of potato powder. Moreover, the novel EHPP not only improves the quality but also has numerous health benefits after combining it with other powder proteins. The results provide information about the use of EHPP for the development of potato-based products, such as ethnic foods and gluten-free products, with specific rheological and functional properties. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. 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