Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark.
Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark.
Int J Mol Sci. 2012;13(1):929-942. doi: 10.3390/ijms13010929. Epub 2012 Jan 17.
Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse (1)H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1-6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1-6) bonds and the in vitro digestion profile was significantly correlated.
采用酶法处理胶化小麦淀粉、马铃薯淀粉和蜡质玉米淀粉，以增加支链淀粉的支化程度，从而改变淀粉的降解特性，使其具有更高比例的慢消化淀粉（SDS）。采用单脉冲（1）H HR-MAS NMR 光谱法和根据 Englyst 程序的体外消化特性对材料进行了表征。使用不同浓度和分支酶（EC 2.4.1.18）孵育时间，不添加或添加水解酶（β-淀粉酶（EC 3.2.1.2）、α-葡萄糖苷酶（EC 3.2.1.20）或糖化酶（EC 3.2.1.3）），支链酶处理后，蜡质玉米、小麦和马铃薯淀粉中α-（1-6）键的比例分别增加了 4.1、5 和 5.8 倍。用分支酶处理后再用水解酶处理，SDS 的比例显著增加，但只有蜡质玉米淀粉的α-（1-6）键比例和体外消化特性显著相关。
