Park Inmyoung, Mannaa Mohamed
School of Food and Culinary Arts, Youngsan University, Busan 48015, Republic of Korea.
Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea.
Foods. 2024 Apr 15;13(8):1203. doi: 10.3390/foods13081203.
In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different ( > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives.
在本研究中，用来自（NP）的230 U或460 U支链淀粉酶（AS）对糯玉米淀粉进行改性，以延长葡聚糖链。采用碘法和伴刀豆球蛋白A（Con A）法测定了经AS改性淀粉的直链淀粉含量，并对其体内消化、热、膨胀和糊化特性进行了评估。使用Con A法时，经AS处理的淀粉的直链淀粉含量无显著差异（>0.05），但使用碘法时，其直链淀粉含量显著高于未用AS处理的样品。在体内，喂食经AS处理淀粉的大鼠在15分钟时的血糖水平显著低于其他大鼠；喂食460 U AS的大鼠在30分钟和60分钟时的血糖水平低于未用AS处理的大鼠。差示扫描量热法（DSC）分析表明，经AS处理的淀粉具有较高的起始、熔化和结束温度。通过膨胀因子分析观察到最小体积膨胀，而快速粘度分析仪评估显示，与天然淀粉相比，它们具有更高的糊化起始温度、更低的峰值粘度且无低谷粘度。经AS处理淀粉中的延长葡聚糖增强了其晶体结构，并增加了慢消化淀粉和抗酶解淀粉的含量。总体而言，经AS处理的淀粉在给药后表现出独特的热特性和降低的血糖指数。NPAS处理淀粉的这一独特特性使其成为化妆品、医疗材料和粘合剂等食品或非食品材料的良好候选者。
