Blood Coagulation Efficacy of Enzyme‐Modified Cassava Starch by α‐Amylase, Glucoamylase, and Their Combination

Abstract

Enzymatically modified starch offers a potential biodegradable coagulating agent. However, most of the research in this area mainly focuses on corn starch, leaving cassava starch underexplored. This study investigates the coagulation efficacy of cassava starch modified by α‐amylase (AA), glucoamylase (GA), and their combination. The results show that the dual‐enzyme modified starch demonstrates excellent coagulation performance, compared to the single‐enzyme counterparts as well as the unmodified native starch. It reduces the coagulation time of the whole blood by 3.47 min and exhibits a 90.1% increase in liquid absorption rate. The average micrometer‐level pore size and specific surface area (SBET) also increase by 1.72 µm and 9.37 m2 g−1, respectively. Furthermore, the coagulation time of enzyme‐modified starch displays a negative correlation with liquid absorption rate, average micrometer‐level pore size, and SBET. This suggests that larger pores efficiently guided blood into starch micropores, while higher SBET enhances the coagulation factor aggregation. Additionally, DSC results indicate a synergistic effect of AA and GA on cassava starch. This investigation presents a promising effect of dual‐enzyme on cassava starch for potential wound hemostasis applications.