Kim Eun Jeong, Kim Ha Ram, Choi Seung Jun, Park Cheon-Seok, Moon Tae Wha
1Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Korea.
2Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Korea.
Food Sci Biotechnol. 2016 Apr 30;25(2):457-460. doi: 10.1007/s10068-016-0063-1. eCollection 2016.
Structural and digestion properties of amylosucrase-modified waxy adlay starch were investigated. The unique reaction of amylosucrase caused a decrease and an increase in the proportion of short chains and long chains, respectively, via attachment of glucosyl units to the non-reducing ends of branch chains. The digestion profile of amylosucrase-modified starch revealed that elongated branch chains were the main reason for high contents of slowly digestible and resistant starches due to formation of a more perfect crystalline structure via easy association between elongated branch chains. The glucose response in mice after consumption of amylosucrase-modified starch was similar to the response for commercial resistant starch with a gradual increase followed by a gradual decrease in blood glucose concentrations over a prolonged time. Both and tests were used to verify increased resistance to digestive enzymes caused by amylosucrase modification.
研究了淀粉蔗糖酶改性糯薏仁淀粉的结构和消化特性。淀粉蔗糖酶的独特反应通过将葡萄糖基单元连接到支链的非还原末端，分别导致短链和长链比例的降低和增加。淀粉蔗糖酶改性淀粉的消化特性表明，由于伸长的支链之间易于缔合形成更完美的晶体结构，伸长的支链是慢消化淀粉和抗性淀粉含量高的主要原因。食用淀粉蔗糖酶改性淀粉后小鼠的葡萄糖反应与市售抗性淀粉的反应相似，血糖浓度在较长时间内逐渐升高，随后逐渐降低。采用体外消化试验和体内消化试验来验证淀粉蔗糖酶改性导致对消化酶的抗性增加。
