Niçin Ramazan Tolga, Zehir-Şentürk Duygu, Özkan Busenur, Göksungur Yekta, Şimşek Ömer
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Istanbul 34220, Turkey.
Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli 20160, Turkey.
Foods. 2024 Jan 29;13(3):432. doi: 10.3390/foods13030432.
In this study, the production of 4,6-α (4,6-α-GTase) and 4,3-α-glucanotransferase (4,3-α-GTase), expressed previously in , was optimized and these enzymes were used to investigate glycemic index reduction and staling delay in bakery products. HP-SEC analysis showed that the relevant enzymes were able to produce oligosaccharides from potato starch or malto-oligosaccharides. Response Surface Methodology (RSM) was used to optimize enzyme synthesis and the highest enzyme activities of 15.63 ± 1.65 and 19.01 ± 1.75 U/mL were obtained at 1% glucose, pH 6, and 30 °C for 4,6-α-GTase and 4,3-α-GTase enzymes, respectively. SEM analysis showed that both enzymes reduced the size of the starch granules. These enzymes were purified by ultrafiltration and used to produce bread and bun at an enzyme activity of 4 U/g, resulting in a decrease in the specific volume of the bread. It was found that the estimated glycemic index (eGI) of bread formulated with 4,6-α-GTase decreased by 18.01%, and the eGI of bread prepared with 4,3-α-GTase decreased by 13.61%, indicating a potential delay in staling. No significant differences were observed in the sensory properties of the bakery products. This is the first study showing that 4,6-α-GTase and 4,3-α-GTase enzymes have potential in increasing health benefits and improving technological aspects regarding bakery products.
在本研究中，对先前在[具体内容缺失]中表达的4,6-α（4,6-α-葡糖基转移酶）和4,3-α-葡聚糖转移酶（4,3-α-葡糖基转移酶）的生产进行了优化，并使用这些酶来研究烘焙食品中血糖指数的降低和老化延迟情况。高效体积排阻色谱（HP-SEC）分析表明，相关酶能够从马铃薯淀粉或麦芽寡糖产生寡糖。采用响应面法（RSM）优化酶的合成，在1%葡萄糖、pH 6和30℃条件下，4,6-α-葡糖基转移酶和4,3-α-葡糖基转移酶分别获得了最高酶活性，分别为15.63±1.65和19.01±1.75 U/mL。扫描电子显微镜（SEM）分析表明，两种酶均减小了淀粉颗粒的尺寸。这些酶通过超滤进行纯化，并以4 U/g的酶活性用于制作面包和小圆面包，导致面包的比容降低。结果发现，用4,6-α-葡糖基转移酶配制的面包的估计血糖指数（eGI）降低了18.01%，用4,3-α-葡糖基转移酶制备的面包的eGI降低了13.61%，表明有潜在的延缓老化作用。烘焙食品的感官特性未观察到显著差异。这是第一项表明4,6-α-葡糖基转移酶和4,3-α-葡糖基转移酶在增加烘焙食品的健康益处和改善技术方面具有潜力的研究。
