期刊
FOOD CHEMISTRY
卷 164, 期 -, 页码 502-509出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.074
关键词
Starch; Slow digestion property; Branching enzyme; Chain length; Branching density
资金
- National Natural Science Foundation of China [31000764, 20976073, 31230057]
- China 12th Five-year Plan of National Science and Technology [2012BAD34B05]
- Science & Technology Pillar Program of Jiangsu Province [BE2012613, BY2012049]
- Open Project Program of State Key Laboratory of Food Science and Technology [SKLF-KF-201105]
Partial branching enzyme treatment was used to modulate the starch fine chain structure responsible for a high content of slowly digestible starch fraction. Normal maize starch modified using branching enzyme for 4 h showed a maximum slowly digestible starch content of 23.90%. The branching enzyme hydrolysis decreased the amylose content from 32.8% to 12.8%. The molecular weight distribution of enzyme-treated starches showed a larger proportion of low molecular weight fractions appeared in the enzyme treated starch sample compare to native starch. The number of shorter chains (DP < 13) increased from 18.71% to 28.23.1%, accompanied by a reduction of longer chains (DP > 30) from 20.11% to 11.95%. H-1 NMR spectra showed an increase of alpha-1,6 branching ratio from 4.7% to 9.4% during enzyme treatment. The increase in the amount of shorter chains and more a-1,6 linkages likely contribute to their slow digestion property. These results suggest that starches treated with partial branching enzyme synthesis a novel branched structure with slowly digestible character. (C) 2014 Elsevier Ltd. All rights reserved.
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