College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Food Chem. 2018 Apr 15;245:481-487. doi: 10.1016/j.foodchem.2017.10.130. Epub 2017 Nov 5.
The aim of this work was to evaluate the effects of cellulose nanocrystals (CNCs) on amylolytic enzyme activity and starch digestibility. For the first time, we investigated the interaction between α-amylase or glucoamylase and CNCs using ultraviolet visible (UV-Vis) absorption spectroscopy, fluorescence quenching method, Fourier transform infrared (FTIR) spectroscopy, and circular dichroism (CD). The results of UV and fluorescence spectra suggested that CNCs interacted with α-amylase and glucoamylase. Increasing the concentration of CNCs caused a reduction of α-amylase and glucoamylase activities. The FTIR and CD results indicated that CNCs induced structural changes in the secondary structure of α-amylase and glucoamylase. By incorporating CNCs into maize, potato and pea starches, the contents of rapid digestible starch and slowly digestible starch of the cooked starches decreased while resistant starch content increased.
本工作旨在评估纤维素纳米晶体（CNCs）对淀粉酶活性和淀粉消化率的影响。我们首次使用紫外可见（UV-Vis）吸收光谱、荧光猝灭法、傅里叶变换红外（FTIR）光谱和圆二色性（CD）研究了α-淀粉酶或糖化酶与 CNCs 之间的相互作用。紫外和荧光光谱的结果表明 CNCs 与α-淀粉酶和糖化酶相互作用。随着 CNCs 浓度的增加，α-淀粉酶和糖化酶的活性降低。FTIR 和 CD 的结果表明 CNCs 诱导了α-淀粉酶和糖化酶二级结构的结构变化。通过将 CNCs 掺入玉米、马铃薯和豌豆淀粉中，蒸煮淀粉中快速消化淀粉和缓慢消化淀粉的含量降低，而抗性淀粉的含量增加。
