豌豆淀粉（Pisum sativum L.），采用β-淀粉酶和转葡糖苷酶生产，具有缓慢消化特性。
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase.
机构信息
Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
出版信息
Food Chem. 2014 Dec 1;164:317-23. doi: 10.1016/j.foodchem.2014.05.045. Epub 2014 May 20.
Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respectively. Starches treated by a combination of β-amylase and transglucosidase exhibited a smaller amount of longer amylopectin chains, a larger amount of short amylopectin chains, and higher branching fraction. The branching fraction was significantly increased, with an increase of 8%, 10%, 13% and 14% for WP-B, WP-BT, SP-B and SP-BT, respectively. The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents. The C-type crystalline structure completely disappeared after enzymatic treatment. The results support previous findings that increases in the amount of shorter amylopectin chains and branch fraction are likely to contribute to the slow digestion of starch.
从皱粒（WP）和光滑粒（SP）豌豆中提取的淀粉分别用β-淀粉酶（B）和β-淀粉酶与转葡糖苷酶（BT）的混合物进行处理。酶处理后，WP-B、WP-BT、SP-B 和 SP-BT 样品中缓慢消化淀粉的比例分别增加了 6%、9%、9%和 12%。用β-淀粉酶和转葡糖苷酶的混合物处理的淀粉表现出较少的长支链淀粉链、较多的短支链淀粉链和较高的分支分数。分支分数显著增加，WP-B、WP-BT、SP-B 和 SP-BT 的分支分数分别增加了 8%、10%、13%和 14%。与天然淀粉相比，酶处理的淀粉的最大吸收值和碘结合值降低。酶处理后 C 型结晶结构完全消失。结果支持了先前的发现，即较短支链淀粉链和分支分数的增加可能有助于淀粉的缓慢消化。
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