Journal
CARBOHYDRATE POLYMERS
Volume 107, Issue -, Pages 182-191Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.02.033
Keywords
Glucose; Slowly digestible starch; Maltodextrin; Branching enzyme; beta-Amylase
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Funding
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program [PHD/0287/2549]
- USDA AFRI [08-555-03-18793]
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Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with beta-amylase (BA) were used to increase the amount of alpha-1,6 branching points, which are slowly hydrolyzed by mucosal alpha-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After a-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched a-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal a-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release. (C) 2014 Elsevier Ltd. All rights reserved.
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