Grewal Navneet, Faubion Jon, Feng Guohua, Kaufman Rhett C, Wilson Jeff D, Shi Yong-Cheng
†Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, Kansas 66506, United States.
§Corbion, 7905 Quivira Road, Lenexa, Kansas 66215, United States.
J Agric Food Chem. 2015 Apr 29;63(16):4196-201. doi: 10.1021/jf506215s. Epub 2015 Apr 17.
Maltogenic α-amylase is widely used as an antistaling agent in bakery foods. The objective of this study was to determine the degree of hydrolysis (DH) and starch structure after maltogenic amylase treatments in relation to its retrogradation. Waxy maize starch was cooked and hydrolyzed to different degrees by a maltogenic amylase. High-performance anion-exchange chromatography and size exclusion chromatography were used to determine saccharides formed and the molecular weight (Mw) distributions of the residual starch structure, respectively. Chain length (CL) distributions of debranched starch samples were further related to amylopectin (AP) retrogradation. Differential scanning calorimetry (DSC) results showed the complete inhibition of retrogradation when starches were hydrolyzed to >20% DH. Mw and CL distributions of residual AP structure indicated that with an increase in %DH, a higher proportion of unit chains with degree of polymerization (DP) ≤9 and a lower proportion of unit chains with DP ≥17 were formed. A higher proportion of short outer AP chains that cannot participate in the formation of double helices supports the decrease in and eventual inhibition of retrogradation observed with the increase in %DH. These results suggest that the maltogenic amylase could play a powerful role in inhibiting the staling of baked products even at limited starch hydrolysis.
麦芽ogenicα-淀粉酶在烘焙食品中被广泛用作抗老化剂。本研究的目的是确定麦芽ogenic淀粉酶处理后与回生相关的水解程度（DH）和淀粉结构。糯玉米淀粉经麦芽ogenic淀粉酶煮熟并水解至不同程度。分别使用高效阴离子交换色谱法和尺寸排阻色谱法测定形成的糖类和残留淀粉结构的分子量（Mw）分布。脱支淀粉样品的链长（CL）分布与支链淀粉（AP）的回生进一步相关。差示扫描量热法（DSC）结果表明，当淀粉水解至>20%DH时，回生完全受到抑制。残留AP结构的Mw和CL分布表明，随着%DH的增加，形成的聚合度（DP）≤9的单位链比例更高，而DP≥17的单位链比例更低。较高比例的不能参与双螺旋形成的短外侧AP链支持了随着%DH增加观察到的回生减少和最终抑制。这些结果表明，即使在有限的淀粉水解条件下，麦芽ogenic淀粉酶在抑制烘焙产品老化方面也能发挥强大作用。
