Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 52, Issue -, Pages 38-44Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2012.09.030
Keywords
alpha-Amylase; Pullulanase; Maize starch; Resistant starch; Targeted release
Funding
- Jiangsu Animal Husbandry and Veterinary College [YB201004]
- Jiangsu Provincial Qing Lan Project, Doctor Candidate Foundation of Jiangnan University [JUDCF10051]
- Graduate Student Innovation Project of Jiangsu Province [CXZZ11-0486]
- Exploring Project of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZZB-201206]
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The dissolution and digestion characteristics of maize starch processed with a combination of a-amylase and pullulanase (ERS) were investigated. The results were compared with those of high pressure-processed RS (HRS) and regular maize starch. The ERS exhibited a considerably lower dissolution and digestibility than the HRS under conditions that simulated the stomach and small intestine in vitro. Infrared spectroscopy showed two bands at 1047 and 1002 cm(-1) for ERS, which suggested an easily produced RS during the retrogradation process after enzymatic treatment. High-performance size-exclusion chromatography showed a hydrolyzed ERS forming a critical molecular weight fraction (MW 4833 Da; DP 29.8). X-ray diffraction analysis also revealed a significant difference between the types of HRS (B + V type) and ERS (in the transformation from B + V to V type) crystallinities, and the crystal structure change leads to improved anti-enzymatic properties of ERS. These results indicate that the enzyme-combined method is a more promising technique than high pressure to prepare RS from maize starch with greater resistance. (C) 2012 Elsevier B.V. All rights reserved.
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