کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7791934 | 1500651 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
ترجمه فارسی عنوان
ملت آزاد سازی قند ناگهان از مولتی کوسترین ها بسیار متشکل از آنزیم ها در میان منابع نشاسته ای متفاوت است
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کلمات کلیدی
گلوکز، نشاسته به آرامی قابل هضم مالتودکرستین، آنزیم شاخه، ²-آمیلاز،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with β-amylase (BA) were used to increase the amount of α-1,6 branching points, which are slowly hydrolyzed by mucosal α-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After α-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched α-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal α-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 107, 17 July 2014, Pages 182-191
Journal: Carbohydrate Polymers - Volume 107, 17 July 2014, Pages 182-191
نویسندگان
Phatcharee Kittisuban, Byung-Hoo Lee, Manop Suphantharika, Bruce R. Hamaker,