Journal
FOOD HYDROCOLLOIDS
Volume 38, Issue -, Pages 180-185Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.12.006
Keywords
Starch; Slow digestion property; beta-Amylase; Transglucosidase; Fine structure
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Funding
- National Natural Science Foundation of China [31000764, 20976073, 31230057]
- National High Technology Research and Development Program of China [2013AA102102]
- Science & Technology Pillar Program of Jiangsu Province [BY2012049]
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Maize starch was modified using beta-amylase and transglucosidase and their molecular fine structure and in vitro digestibility were investigated. By dual-enzymes treatment, the molecule weight decreased, the amount of short chains and alpha-1, 6 linkages increased. This indicated that alpha-1,4 linkage of starch was cleaved and non-reducing D-glucosyl residues of maltose was transferred to forming alpha-1,6 branch linkage. A maximum SDS content (33.5%) was obtained using double enzymes hydrolysis for 6 h compared to native starch. Both the increase in amount of shortened chain length and alpha-1,6 linkage were likely attributed to slow digestion property of starch. The results suggested that starches using combined beta-amylase and transglucosidase treatment produced new branched structures with slowly digestible character. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.
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