采用部分β-淀粉酶解提高玉米淀粉的缓慢消化性。
Improved the slow digestion property of maize starch using partially β-amylolysis.
机构信息
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
出版信息
Food Chem. 2014;152:128-32. doi: 10.1016/j.foodchem.2013.11.148. Epub 2013 Dec 1.
In this study, partial β-amylolysis was used to modulate the starch fine structure responsible for the slow digestion property of starch. Normal maize starch modified using β-amylase for 2 h showed an increase of slowly digestible starch from 11.16% to 24.38%. The β-amylase treatment increased the amylose content from 28.4% to 32.5%, decreased the molecular weight from 32.5×10(7) to 3.8×10(5) g/mol and increased the number of shorter chains (DP<13) from 25.5% to 41.1%, accompanied by a reduction of longer chains (DP>13). (1)H NMR spectra showed an increase of α-1,6 linkages from 7.4% to 10.1% in the enzyme treated starches. Both the increase in the amount of shorter chains and the increase in α-1,6 linkages were attributed to the slow digestion property of starch. These results suggest that starches treated with partial β-amylolysis retain a branched structure and slow digestibility.
在这项研究中，部分β-淀粉酶解被用于调节淀粉的精细结构，该结构负责淀粉的缓慢消化特性。使用β-淀粉酶处理 2 小时的普通玉米淀粉显示，慢消化淀粉从 11.16%增加到 24.38%。β-淀粉酶处理增加了直链淀粉含量，从 28.4%增加到 32.5%，降低了分子量，从 32.5×10(7)g/mol 降低到 3.8×10(5)g/mol，并增加了较短链（DP<13）的数量，从 25.5%增加到 41.1%，同时较长链（DP>13）的数量减少。（1）H NMR 谱表明，酶处理淀粉中的α-1,6 键从 7.4%增加到 10.1%。较短链数量的增加和α-1,6 键的增加都归因于淀粉的缓慢消化特性。这些结果表明，经过部分β-淀粉酶解处理的淀粉保留了支化结构和缓慢消化性。
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