解析通过连续酶合成产生的具有创新性的小分支α-葡聚糖的结构和功能特性。
Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
出版信息
Carbohydr Polym. 2023 Jun 15;310:120696. doi: 10.1016/j.carbpol.2023.120696. Epub 2023 Feb 13.
Highly branched α-glucan (HBAG) proved to be a promising material as an osmotic agent in peritoneal dialysis solutions. However, high resistance of HBAG to amylolytic enzymes might be a potential drawback for peritoneal dialysis due to its high degree of branching (20-30 %). To address this issue, we designed a small-clustered α-glucan (SCAG) with a relatively low molecular weight (Mw) and limited branching. Structural characteristics revealed that SCAG was successfully synthesized by modifying waxy rice starch (WRS) using sequential maltogenic α-amylase (MA) and starch branching enzyme (BE). The Mw of SCAG was 1.40 × 10 Da, and its (α1 → 6) bonds ratio was 8.93 %, which was below that of HBAG. A relatively short branch distribution was observed in SCAG (CL = 6.27). Short-range orderliness of WRS was reduced from 0.749 to 0.322 with the MABE incubation. Additionally, SCAG had an extremely low viscosity (~12 cP) and nearly no retrogradation. Although the resistance of SCAG to amylolytic enzymes was enhanced by 15.22 % compared with native WRS, the extent was significantly lower than that of HBAG in previous studies. These new findings demonstrate the potential of SCAG as a novel functional α-glucan in food and pharmaceutical applications.
高度支化的α-葡聚糖（HBAG）已被证明是一种很有前途的渗透剂，可以应用于腹膜透析液中。然而，由于 HBAG 具有高度分支（20-30%），其对淀粉酶的抗性可能成为腹膜透析的一个潜在缺陷。为了解决这个问题，我们设计了一种具有相对较低分子量（Mw）和有限分支的小簇α-葡聚糖（SCAG）。结构特征表明，SCAG 是通过用顺序麦芽糊精α-淀粉酶（MA）和淀粉分支酶（BE）修饰蜡质米淀粉（WRS）成功合成的。SCAG 的 Mw 为 1.40×10 Da，其（α1→6）键比为 8.93%，低于 HBAG。SCAG 中观察到相对较短的分支分布（CL = 6.27）。用 MABE 孵育后，WRS 的短程有序性从 0.749 降低到 0.322。此外，SCAG 的粘度极低（~12 cP），几乎没有回生。虽然 SCAG 对淀粉酶的抗性比天然 WRS 提高了 15.22%，但与之前的研究相比，其程度明显低于 HBAG。这些新发现表明 SCAG 作为一种新型功能性α-葡聚糖，具有在食品和制药应用中的潜力。
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