β-淀粉酶、转葡糖苷酶和普鲁兰酶改性大米淀粉颗粒的体外消化率。
In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase.
机构信息
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
Department of Food Science, Anhui Agricultural University, Hefei, China.
出版信息
Int J Biol Macromol. 2019 Sep 1;136:1228-1236. doi: 10.1016/j.ijbiomac.2019.06.111. Epub 2019 Jun 20.
It is highly desirable to lower the glycemic index of rice starch-based foods. Herein, rice starch granules were treated sequentially with β-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results indicated that compared with native rice starch and PUL-modified starch, degree of crystallinity, gelatinization temperature and enthalpy of BA/TG/PUL-modified starches increased remarkably. Moreover, the functionality of BA/TG/PUL-treated starch depended enormously on TG treatment time. BA/TG/PUL-modified starch possessed the highest relative crystallinity, gelatinization temperatures and gelatinization enthalpy and the content of resistant starch at TG treatment time of 20 h and the resistant crystals were formed largely from linear chains with DP 9-11. Whether before cooking or after cooking, BA/TG/PUL-modified starches had strong resistance to enzyme hydrolysis and had lower glycemic index. This outcome may offer a novel sight for the exploitation of starch-based functional foods with low glycemic index.
降低大米淀粉类食品的血糖指数是非常可取的。在此，本文采用β-淀粉酶（BA）、转葡糖苷酶（TG）和普鲁兰酶（PUL）依次对大米淀粉颗粒进行处理。结果表明，与天然大米淀粉和 PUL 改性淀粉相比，BA/TG/PUL 改性淀粉的结晶度、糊化温度和焓显著增加。此外，BA/TG/PUL 处理淀粉的功能极大地取决于 TG 处理时间。在 TG 处理时间为 20 h 时，BA/TG/PUL 改性淀粉具有最高的相对结晶度、糊化温度和糊化焓以及抗性淀粉含量，并且抗性晶体主要由 DP 9-11 的直链形成。无论是烹饪前还是烹饪后，BA/TG/PUL 改性淀粉对酶水解具有很强的抵抗力，血糖指数较低。这一结果可能为开发低血糖指数的淀粉类功能性食品提供新的思路。
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