Preparation of Sweet Potato Porous Starch by Marine Dextranase and Its Adsorption Characteristics.

ABSTRACT

Dextranase (EC 3.2.1.11) is primarily applied in food, sugar, and pharmaceutical industries. This study focuses on using a cold shock Escherichia coli expression system to express marine dextranase SP5-Badex; enzyme activity increased about 2.2-fold compared to previous expression. This enzyme was employed to produce sweet potato porous starch, with special emphasis on the pore size of the starch. The water and oil adsorption rates of the porous starch increased by 1.43 and 1.51 times, respectively. Extensive Fourier transform infrared spectroscopy and X-ray diffraction revealed that the crystal structure of the sweet potato starch was unaltered by enzymatic hydrolysis. The adsorption capacities of the porous starch for curcumin and proanthocyanidins were 9.59 and 12.29 mg/g, respectively. Notably, the stability of proanthocyanidins was significantly enhanced through their encapsulation in porous starch. After 2.5 h of ultraviolet irradiation, the free radical scavenging rate of the encapsulated proanthocyanidins remained at 95.10%. Additionally, after 30 days of sunlight exposure, the free radical scavenging rate of the encapsulated proanthocyanidins (84.42%) was significantly higher than that (24.34%) observed in the control group. These research findings provide substantial experimental evidence for preparing sweet potato porous starch using marine dextranase.