Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
Food Chem. 2020 Jul 15;318:126490. doi: 10.1016/j.foodchem.2020.126490. Epub 2020 Feb 25.
This study examined the contribution of amylose to the organization of each starch fraction in recrystallized starch. Amylosucrase (AS)-modified waxy potato starches with different branch chain lengths were completely solubilized with amylose (3:1 ratio) and recrystallized at 4 °C for 48 h. The content of rapidly digestible starch and resistant starch (RS) showed linear change with degree of AS modification, while slowly digestible starch (SDS) did not. The changes in structural characteristics were tracked according to serial removal of each fraction. Results from iodine binding property, branch chain length, X-ray diffraction, and thermal property analysis indicated that branch chain length of amylopectin determined the length of the amylose-amylopectin double helix and the mobility of amylose and that formation of SDS or RS could be induced by controlling the length of amylopectin chains. These findings could be used for production of customized starches with specific digestive properties for health benefits.
本研究考察了直链淀粉在重结晶淀粉中对各淀粉组分结构的贡献。采用直链淀粉（3:1 比例）完全溶解不同支链长度的蜡质马铃薯淀粉，在 4°C 下结晶 48 小时。快速消化淀粉和抗性淀粉（RS）的含量随淀粉分支酶（AS）修饰程度呈线性变化，而慢消化淀粉（SDS）则没有。根据各组分的连续去除，跟踪结构特征的变化。碘结合特性、支链长度、X 射线衍射和热性质分析的结果表明，支链淀粉的支链长度决定了直链淀粉-支链淀粉双螺旋的长度和直链淀粉的迁移率，通过控制支链淀粉链的长度可以诱导 SDS 或 RS 的形成。这些发现可用于生产具有特定消化特性的定制淀粉，以促进健康。
