The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Int J Biol Macromol. 2013 Apr;55:276-81. doi: 10.1016/j.ijbiomac.2013.01.021. Epub 2013 Jan 26.
The structure and in vitro digestibility of native waxy rice starch by the combined hydrolysis of α-amylase and hydrochloric acid were investigated in this study. The combined hydrolysis technique generated higher hydrolysis rate and extent than the enzymatic hydrolysis. The granular appearance and chromatograph profile demonstrated that α-amylase and hydrochloric acid exhibited different patterns of hydrolysis. The rise in the ratio of absorbance 1047/1022cm(-1), the melting temperature range (Tc-To), and the melting enthalpy (ΔH) were observed during the combined hydrolysis. These results suggest that α-amylase simultaneously cleaves the amorphous and crystalline regions, whereas the amorphous regions of starch granules are preferentially hydrolyzed during the acid hydrolysis. Furthermore, the combined hydrolysis increased rapidly digestible starch (RDS) while decreased slowly digestible starch (SDS) and resistant starch (RS), indicating that the hydrolysis mode affected the digestion property of native waxy rice starch.
本研究考察了α-淀粉酶和盐酸联合水解对天然蜡质米淀粉结构和体外消化率的影响。与酶解相比，联合水解技术具有更高的水解速率和程度。颗粒外观和色谱图表明，α-淀粉酶和盐酸的水解模式不同。在联合水解过程中，观察到吸光度比 1047/1022cm(-1)、熔融温度范围（Tc-To）和熔融焓（ΔH）升高。这些结果表明，α-淀粉酶同时切割无定形区和结晶区，而在酸水解过程中淀粉颗粒的无定形区优先水解。此外，联合水解增加了快速消化淀粉（RDS），同时降低了缓慢消化淀粉（SDS）和抗性淀粉（RS），表明水解模式影响了天然蜡质米淀粉的消化特性。
