School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2020 Feb 1;305:125441. doi: 10.1016/j.foodchem.2019.125441. Epub 2019 Aug 29.
Samples of granular corn starch were treated with 1,4-α-glucan branching enzyme (GBE) for 20 h using three different methods. These GBE modification methods all increased glycosidic linkage ratio, cyclic glucan content, and proportion of short chains while reducing weight mean molecular weight. The in vitro digestion rates of the modified starches were suppressed. Among these methods, a novel two-stage modification method comprising a 10-h GBE treatment, gelatinization, and a second 10-h GBE treatment, produced samples with the lowest in vitro digestibility. The rapidly digestible starch content was 34.2% lower than that of the control and 18.0% lower than that of the product of one-stage modification with the same duration. Fine structure characterization showed that more cluster structures were proved during the two-stage modification. This two-stage method suppressed the digestibility of corn starch and increased the substrate concentration, showing great potential for the industrial processing of slowly-digestible starchy foods.
采用三种不同方法，用 1,4-α-葡聚糖分支酶（GBE）对颗粒玉米淀粉进行 20 小时处理。这些 GBE 修饰方法均提高了糖苷键比例、环糊精含量和短链比例，同时降低了重均分子量。修饰淀粉的体外消化率受到抑制。在这些方法中，一种新的两阶段修饰方法，包括 10 小时 GBE 处理、糊化和第二次 10 小时 GBE 处理，产生的样品具有最低的体外消化率。快速消化淀粉含量比对照低 34.2%，比相同时间的一阶段修饰产物低 18.0%。精细结构表征表明，在两阶段修饰过程中形成了更多的簇状结构。这种两阶段方法抑制了玉米淀粉的消化率并增加了底物浓度，为工业加工慢消化淀粉食品提供了巨大潜力。
