Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

被引：7
|
作者：
Li, Ruomin [1 ,2 ]
Zhang, Huanxin [1 ]
Pan, Saikun [2 ]
Zhu, Mengwei [1 ]
Zheng, Yi [1 ]
机构：
[1] Jiangsu Agrianim Husb Vocat Coll, Sch Food Sci & Technol, Taizhou 225300, Peoples R China
[2] Jiangsu Ocean Univ, Coll Food Sci & Engn, Lianyungang 222005, Peoples R China
来源：
ACS OMEGA | 2022年 / 7卷 / 21期
关键词：
IN-VITRO DIGESTION; STRUCTURAL-PROPERTIES; PEA STARCH; DIGESTIBILITY; PULLULANASE; HYDROLYSIS; RICE;
D O I：
10.1021/acsomega.2c00462
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The aim of this study was to modify the digestibility and structure of corn starch by treatment with compound enzymes. Corn starch was treated with two enzymes (alpha-amylase, which catalyzes hydrolysis, and branching enzyme, a transglycosidase that catalyzes branch formation), and the reaction was monitored by determining the content of slowly digestible starch in the reaction product. The fine structure and physical and chemical properties of enzyme-modified starch samples were analyzed using scanning electron microscopy, gel chromatography, and X-ray diffraction methods; modified starch has a high degree of branching, a high proportion of short-chain branched structures, and greatly improved solubility. The results show that the slow digestion performance of corn starch was significantly improved after hydrolysis by alpha-amylase for 4 h and treatment with branching enzyme for 6 h. These results show that enzymatic modification of corn starch can improve its slow digestibility properties.
引用
收藏
页码：17632 / 17640
页数：9
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