Li Xiaolei, Fu Jingchao, Wang Yujuan, Ma Fumin, Li Dan
Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities, Changchun University, Satellite Road 6543, Changchun 130022, Jilin, People's Republic of China; Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, South Korea.
Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities, Changchun University, Satellite Road 6543, Changchun 130022, Jilin, People's Republic of China.
Int J Biol Macromol. 2017 Sep;102:651-657. doi: 10.1016/j.ijbiomac.2017.04.068. Epub 2017 Apr 20.
Tigernut starch is an underutilized food resource. In this study, pullulanase (PUL) hydrolysis was used to change its physiochemical properties for different food applications. The content of low digestible fractions, resistant starch and slow digestible starch, in PUL modified tigernut starch significantly increased from 2.03% to 25.08% (P<0.05) using 100U/g starch of PUL in the debranching reaction. The paste or dispersion of PUL modified tigernut starch had a significantly decreased viscoelasticity (P<0.05), but the paste still exhibited a typical property of pseudoplasticity. Molecular weight, amylopectin A B2 and B3 chain of PUL modified starch were lower, while amylose content, amylopectin B1 chain were higher than those of natural tigernut starch. The low digestible and viscous tigernut starch is highly valued as a component in some functional foods.
虎坚果淀粉是一种未得到充分利用的食物资源。在本研究中，采用普鲁兰酶（PUL）水解来改变其理化性质，以用于不同的食品应用。在脱支反应中使用100U/g淀粉的PUL时，PUL改性虎坚果淀粉中低消化性组分、抗性淀粉和慢消化淀粉的含量从2.03%显著增加至25.08%（P<0.05）。PUL改性虎坚果淀粉的糊状物或分散体的粘弹性显著降低（P<0.05），但该糊状物仍表现出典型的假塑性特性。PUL改性淀粉的分子量、支链淀粉A B2和B3链较低，而直链淀粉含量、支链淀粉B1链高于天然虎坚果淀粉。这种低消化性且具粘性的虎坚果淀粉作为某些功能性食品的成分具有很高的价值。
