Lee Sang Hoon, Huang Wen Yan, Hwang Jinhee, Yoon Hyeock, Heo Wan, Hong Jiyoun, Kim Mi Jeong, Kang Chang-Soo, Han Bok Kyung, Kim Young Jun
Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea.
Department of Food and Regulatory Science, Korea University, Sejong, 30019 Republic of Korea.
Food Sci Biotechnol. 2023 Aug 28;33(5):1113-1122. doi: 10.1007/s10068-023-01411-0. eCollection 2024 Apr.
This study aimed to evaluate the properties of amylose-lipid complexes in rice and wheat flours utilizing pullulanase as a debranching enzyme. Rice and flour were both treated with pullulanase before being combined with free fatty acids to form compounds denoted as RPF (rice-pullulanase-fatty acid) and FPF (flour-pullulanase-fatty acid), respectively. Our results showed that RPF and FPF had higher complex index and lower hydrolysis values than enzyme-untreated amylose-lipid complexes. Furthermore, RPF and FPF demonstrated lower swelling power and higher water solubility values, indicating changes in the physical properties of the starches. In vivo studies showed that RPF and FPF caused a smaller increase in blood glucose levels than untreated rice and flour, highlighting their potential use as functional food ingredients. These findings provide valuable information for the development of novel rice-and wheat-based foods with improved nutritional and physiological properties.
The online version contains supplementary material available at 10.1007/s10068-023-01411-0.
本研究旨在利用支链淀粉酶作为脱支酶来评估大米和小麦粉中直链淀粉-脂质复合物的特性。大米和面粉在与游离脂肪酸结合形成分别称为RPF（大米-支链淀粉酶-脂肪酸）和FPF（面粉-支链淀粉酶-脂肪酸）的化合物之前，均先用支链淀粉酶处理。我们的结果表明，RPF和FPF比未用酶处理的直链淀粉-脂质复合物具有更高的复合指数和更低的水解值。此外，RPF和FPF表现出更低的膨胀力和更高的水溶性值，表明淀粉的物理性质发生了变化。体内研究表明，RPF和FPF引起的血糖水平升高幅度小于未处理的大米和面粉，突出了它们作为功能性食品成分的潜在用途。这些发现为开发具有改善营养和生理特性的新型大米和小麦基食品提供了有价值的信息。
在线版本包含可在10.1007/s10068-023-01411-0获取的补充材料。
