分支链延长通过支链淀粉酶：生产具有缓慢消化性质的蜡质玉米淀粉。
Branch chain elongation by amylosucrase: production of waxy corn starch with a slow digestion property.
机构信息
Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.
Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea; Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
出版信息
Food Chem. 2014;152:113-20. doi: 10.1016/j.foodchem.2013.11.145. Epub 2013 Dec 3.
Starches with high slowly digestible starch (SDS) contents were prepared by treating completely gelatinized waxy corn starch with amylosucrase. The structural properties of the prepared starches were then investigated. The content of SDS increased by up to 38.7% after amylosucrase modification, and the portion of chains with degree of polymerisation (DP) 25-36 increased, while the portion of chains with DP⩽12 decreased. Amylosucrase-modified starches showed a weak B-type crystalline structure. A slight increase in the degree of relative crystallinity was observed with increased reaction time. The thermal properties, including melting temperature and enthalpy, of the amylosucrase-modified starches were higher than for the control starch. Although the amylosucrase-modified starches showed varying structural properties according to reaction time (1-45 h), their digestibilities did not change much after 6 h. By controlling the reaction time of the amylosucrase treatment, a tailored starchy food containing the desired amount of SDS can be produced.
高慢消化淀粉（SDS）含量的淀粉是通过用支链淀粉酶处理完全胶凝的蜡质玉米淀粉制备的。然后研究了所制备淀粉的结构特性。经过支链淀粉酶修饰后，SDS 的含量最高增加了 38.7%，聚合度（DP）为 25-36 的链的比例增加，而 DP ⩽12 的链的比例减少。支链淀粉酶修饰的淀粉表现出弱的 B 型结晶结构。随着反应时间的增加，相对结晶度略有增加。与对照淀粉相比，支链淀粉酶修饰的淀粉的热性质，包括熔融温度和焓，更高。尽管支链淀粉酶修饰的淀粉根据反应时间（1-45 小时）表现出不同的结构性质，但在 6 小时后其消化率变化不大。通过控制支链淀粉酶处理的反应时间，可以生产出含有所需 SDS 量的定制淀粉类食品。
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