Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 136, Issue -, Pages 1228-1236Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.06.111
Keywords
Rice starch granule; Enzyme modification; Resistant starch
Funding
- National Natural Science Foundation of China [31771933]
- International Cooperation Foundation of Qilu University of Technology (Shandong Academy of Sciences) [QLUTGJUZ014]
- Special Funds for Taishan Scholar Project of Shandong Province [ts201712060]
- Independent Training Innovation Team project [2018GXRC004]
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It is highly desirable to lower the glycemic index of rice starch-based foods. Herein, rice starch granules were treated sequentially with beta-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results indicated that compared with native rice starch and PUL-modified starch, degree of crystallinity, gelatinization temperature and enthalpy of BA/TG/PUL-modified starches increased remarkably. Moreover, the functionality of BA/TG/PUL-treated starch depended enormously on TG treatment time. BA/TG/PUL-modified starch possessed the highest relative crystallinity, gelatinization temperatures and gelatinization enthalpy and the content of resistant starch at TG treatment time of 20 h and the resistant crystals were formed largely from linear chains with DP 9-11. Whether before cooking or after cooking, BAJG/PUL-modified starches had strong resistance to enzyme hydrolysis and had lower glycemic index. This outcome may offer a novel sight for the exploitation of starch-based functional foods with low glycemic index. (C) 2019 Published by Elsevier B.V.
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