Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 317-323Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.045
Keywords
Pea starch; Slowly digestible starch; beta-Amylase; Transglucosidase; Chain length distribution; H-1 NMR
Funding
- State Key Program of National Natural Science of China [31230057]
- Guangdong Province Program of China [2012B091100291]
- Australian Research Council Discovery Grant [DP130102461]
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Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using beta-amylase (B) alone and also with a combination of beta-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respectively. Starches treated by a combination of beta-amylase and transglucosidase exhibited a smaller amount of longer amylopectin chains, a larger amount of short amylopectin chains, and higher branching fraction. The branching fraction was significantly increased, with an increase of 8%, 10%, 13% and 14% for WP-B, WP-BT, SP-B and SP-BT, respectively. The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents. The C-type crystalline structure completely disappeared after enzymatic treatment. The results support previous findings that increases in the amount of shorter amylopectin chains and branch fraction are likely to contribute to the slow digestion of starch. (C) 2014 Elsevier Ltd. All rights reserved.
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