Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases

Abstract The role of amylase is often neglected in the separation of starch by protease despite the fact that it likely impacts the properties of starch. This study aimed to explore the effects of endogenous alpha-amylase on the pasting properties of starch during isolation using protease. A strategy is developed according to prevent the influence of alpha-amylase on starch pasting properties. Decreased pasting viscosity was observed in the presence of endogenous alpha-amylase while an increase in reducing sugar during incubation decrease viscosity due to starch degradation. The addition of acarbose effectively inhibits starch degradation due to endogenous alpha-amylase. However, acarbose does not appear to affect protease activity. Thus, a combination of protease and acarbose can effectively prevent interference from endogenous alpha-amylase without affecting the gelatinization properties of starch.