کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596487 | 1492127 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase](/preview/png/7596487.png)
چکیده انگلیسی
Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-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 β-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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 317-323
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 317-323
نویسندگان
Miaomiao Shi, Zhiheng Zhang, Shujuan Yu, Kai Wang, Robert G. Gilbert, Qunyu Gao,