کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596718 | 1492127 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
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%. 1H NMR spectra showed an increase of α-1,6 branching ratio from 4.7% to 9.4% during enzyme treatment. The increase in the amount of shorter chains and more α-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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 502-509
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 502-509
نویسندگان
Xingfeng Li, Ming Miao, Huan Jiang, Jiangchao Xue, Bo Jiang, Tao Zhang, Yaqi Gao, Yingmin Jia,