HPAEC-PAD profiles of maltooligosaccharide produced by hydrolysis of sorghum starches using amylases from various sources
Nadia Boudries1,2*, Marianne Sindic1, Naima Belhaneche-Bensemra3 and Boubekeur Nadjemi2
Research Article | Published July 2015
International Journal of Biotechnology and Food Science, Vol. 3(4), pp. 49-56
1University of Liege, Laboratory of Quality and safety of food products, Gembloux Agro-Bio Tech, 2 Passage des Déportés, B-5030 Gembloux, Belgium.
2High School of Teachers Training, Laboratory of Bioactive Products and Biomass Valorization Research, Department of Chemistry, BP 92 Kouba, Algiers Algeria.
3Polytechnic School of Algiers Department of Environmental Engineering, 10 Avenue Hassan Badi, El-Harrach, Algiers Algeria.
*Corresponding author. E-mail: nboudires@yahoo.fr. Tel: +213551770661, Fax: +21321283620.
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Starches isolated from white and pigmented sorghum (Sorghum bicolor (L.) Moench) were used to determine enzymatic activity of starch hydrolysis by fungal (Aspergillus Oryzae) and bacterial (Bacillus Subtilis) α-amylase and oligosaccharides profiles of hydrolysate was determinate in same conditions by High Performance Exchange Anion Chromatography with Pulsed Amperometric Detection (HPEAC-PAD). Pure starches from potato, amylose and amylopectin were used for comparison. Oligosaccharide compositions ranging from glucose (DP1) to maloheptaose (DP7) as well as the significantly effect of α-amylase source and starch structure were determined.
Keywords: Sorghum starches, α-amylases, maltooligosaccharides, HPAEC-PAD.
Abbreviations: FAO, Food and Agriculture Organization of the United Nations; E1, fungal α-amylase from Aspergillus oryzae; E2, bacterial α-amylase from Bacillus subtilis; MOS, maltooligosaccharide; ST2, potato starch; ST4, amylase; ST5, amylopectin; WSI, starch of white sorghum from In saleh; PSI, starch of pigmented sorghum from In saleh; PSA, starch of pigmented sorghum from America.
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Citation: Boudries N, Sindic M, Belhaneche-Bensemra N, Nadjemi B (2015). HPAEC-PAD profiles of maltooligosaccharide produced by hydrolysis of sorghum starches using amylases from various sources. Int. J. Biotechnol. Food Sci. 3(4): 49-56.
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