ArticleFood chemistry: X2025
Study on the differences in the effects of sulfite and protease on the structure and processing quality of high purity corn starch.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
This study aimed to investigate the effects of sulfite and protease treatments on the molecular structure and processing quality of starch. Analyses showed that starch purity exceeded 90 % for both extraction methods. Compared with protease-extracted starch, sulfite-extracted starch exhibited a 0.05 % reduction in residual protein content. Fourier-transform infrared (FTIR) spectroscopy demonstrated that sulfite treatment hydrolyzed starch granular-associated proteins (SGAPs), which enhanced molecular ordering within the starch matrix. Sulfite-extracted starch also had higher solubility (over 4.8 %) and swelling degree (over 11.29 g/g) than protease-extracted starch. Electron microscopy revealed protein residues on the surface of protease-extracted starch granules. Additionally, protease-extracted starch exhibited higher peak viscosity, trough viscosity, and final viscosity than sulfite-extracted starch, with a lower hydrolysis rate in the first 30 min. These findings provide a foundational basis for advancing the functional applications and molecular-level investigations of these two starch types.
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