Korompokis Konstantinos, Deleu Lomme J, De Brier Niels, Delcour Jan A
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Chem. 2021 Nov 15;362:130203. doi: 10.1016/j.foodchem.2021.130203. Epub 2021 May 29.
In the crumb of fresh white wheat bread, starch is fully gelatinized. Its molecular and three-dimensional structure are major factors limiting the rate of its digestion. The aim of this study was to in situ modify starch during bread making with starch-modifying enzymes (maltogenic amylase and amylomaltase) and to investigate the impact thereof on bread characteristics, starch retrogradation and digestibility. Maltogenic amylase treatment increased the relative content of short amylopectin chains (degree of polymerization ≤ 8). This resulted in lower starch retrogradation and crumb firmness upon storage, and reduced extent (up to 18%) of in vitro starch digestion for fresh and stored breads. Amylomaltase only modestly shortened amylose chains and had no measurable impact on amylopectin structure. Modification with this enzyme led to slower bread crumb firming but did not influence starch digestibility.
在新鲜白小麦面包的碎屑中，淀粉已完全糊化。其分子结构和三维结构是限制其消化速率的主要因素。本研究的目的是在面包制作过程中用淀粉改性酶（麦芽糖化淀粉酶和淀粉麦芽糖酶）对淀粉进行原位改性，并研究其对面包特性、淀粉回生和消化率的影响。麦芽糖化淀粉酶处理增加了短支链淀粉链（聚合度≤8）的相对含量。这导致储存时淀粉回生和面包屑硬度降低，新鲜面包和储存面包的体外淀粉消化程度降低（高达18%）。淀粉麦芽糖酶仅适度缩短直链淀粉链，对支链淀粉结构没有可测量的影响。用这种酶改性导致面包屑变硬速度较慢，但不影响淀粉消化率。
