支链淀粉酶修饰蜡质玉米淀粉的抗消化特性。
Anti-digestion properties of amylosucrase modified waxy corn starch.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
出版信息
Int J Biol Macromol. 2018 Apr 1;109:383-388. doi: 10.1016/j.ijbiomac.2017.12.106. Epub 2017 Dec 21.
Amylosucrase is a valuable enzymatic tool for the preparation of resistant starch (RS). This study investigated the morphology, thermal properties and molecular structure of the RS components resulting from the digestion of amylosucrase modified starches (MSs). Morphology of starch samples suggests that the surface of MSs is partially attacked by the digestion enzymes. Besides, the peak melting temperature of RSs shows a considerable increase compared with that of the corresponding MSs. Branch chain length distributions data reveals that the long branch chains of MSs are prone to being hydrolyzed, and the branch chains with degree polymerization of 22-32 are the largest populations among the RS components. Moreover, the RS content in MSs decreases significantly after thermal treatment. Overall results demonstrates that the existence of crystalline structure with thermostable double helices is responsible for the anti-digestion properties of modified starches.
淀粉蔗糖酶是一种用于制备抗性淀粉（RS）的有价值的酶工具。本研究探讨了淀粉蔗糖酶改性淀粉（MSs）消化产生的 RS 成分的形态、热性质和分子结构。淀粉样品的形态表明，MSs 的表面部分受到消化酶的攻击。此外，RS 的峰值熔融温度与相应 MSs 相比有相当大的增加。支链长度分布数据表明，MSs 的长支链容易被水解，聚合度为 22-32 的支链是 RS 成分中最大的群体。此外，MSs 的 RS 含量在热处理后显著下降。总体结果表明，具有热稳定双螺旋结构的晶体结构的存在是改性淀粉抗消化特性的原因。
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