Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
Carbohydr Polym. 2021 May 15;260:117801. doi: 10.1016/j.carbpol.2021.117801. Epub 2021 Feb 13.
Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.
由于慢消化淀粉可降低餐后血糖和胰岛素水平，因此其受到了广泛关注，将淀粉改性为慢消化淀粉具有商业价值。然而，影响淀粉酶解（消化）的化学特性尚未完全阐明。淀粉的消化特性与其结晶类型、链长分布、直链淀粉含量或分支程度有关，但支链淀粉中相对较长侧链的含量和长度尚未受到关注。因此，本研究专注于从常规和新型淀粉来源（马铃薯、玉米、豌豆和郁金香）中获得的支链淀粉侧链的独特含量和长度，并将其与酶解相关联。研究发现，水解速率与淀粉的结晶类型有关，正如之前所提出的那样，然而，所有淀粉的完全水解，与结晶类型和来源无关，均由较长支链淀粉链的含量决定。
