کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7782448 | 1500564 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase
ترجمه فارسی عنوان
تغییرات ساختاری و قابلیت هضم نشاسته ذرت معطر از طریق سطوح مختلف پلولاناز
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کلمات کلیدی
نشاسته ذرت معطر، پولولناز، پوسته پوسته شدن قابلیت هضم،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
Pullulanase is able to debranch amylopectin and result in higher resistant starch (RS) content in waxy maize starch. Different levels of pullulanase have been used to debranch waxy maize starch in the literature, but the changes of structure during debranching are unknown. In this study, waxy maize starch (25% solids) was cooked and debranched with different levels of pullulanase. The structure of waxy maize starch during debranching was investigated and the digestibility of the debranched products was measured. When pullulanase activity was increased, more amylopectin was debranched in same debranching time, and the degree of crystallinity and the RS content were increased. With longer debranching time, more linear chains were cleaved and crystallized to B-type crystalline structure at 25â¯Â°C. More than 80% of waxy maize starch could be debranched by pullulanase. After the debranched starches were crystallized at 25â¯Â°C for 24â¯h, the RS content was increased to 70.7%.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 194, 15 August 2018, Pages 350-356
Journal: Carbohydrate Polymers - Volume 194, 15 August 2018, Pages 350-356
نویسندگان
Jialiang Shi, Michael C. Sweedman, Yong-Cheng Shi,