Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch

被引:61
作者
Li, Xingfeng [1 ,2 ]
Miao, Ming [2 ]
Jiang, Huan [2 ]
Xue, Jiangchao [1 ]
Jiang, Bo [2 ]
Zhang, Tao [2 ]
Gao, Yaqi [1 ]
Jia, Yingmin [1 ]
机构
[1] Hebei Univ Sci & Technol, Coll Biosci & Bioengn, Res Ctr Fermentat Engn Hebei, Shijiazhuang 050018, Hebei, Peoples R China
[2] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
基金
中国国家自然科学基金;
关键词
Starch; Slow digestion property; Branching enzyme; Chain length; Branching density; CYCLIZATION REACTION; AMYLOPECTIN; DIGESTIBILITY; DEXTRIN; SLOW;
D O I
10.1016/j.foodchem.2014.05.074
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Partial branching enzyme treatment was used to modulate the starch fine chain structure responsible for a high content of slowly digestible starch fraction. Normal maize starch modified using branching enzyme for 4 h showed a maximum slowly digestible starch content of 23.90%. The branching enzyme hydrolysis decreased the amylose content from 32.8% to 12.8%. The molecular weight distribution of enzyme-treated starches showed a larger proportion of low molecular weight fractions appeared in the enzyme treated starch sample compare to native starch. The number of shorter chains (DP < 13) increased from 18.71% to 28.23.1%, accompanied by a reduction of longer chains (DP > 30) from 20.11% to 11.95%. H-1 NMR spectra showed an increase of alpha-1,6 branching ratio from 4.7% to 9.4% during enzyme treatment. The increase in the amount of shorter chains and more a-1,6 linkages likely contribute to their slow digestion property. These results suggest that starches treated with partial branching enzyme synthesis a novel branched structure with slowly digestible character. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:502 / 509
页数:8
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