Kim Min-Young, Oh Seon-Min, Shin Jae-Sung, Bae Ji-Eun, Ye Sang-Jin, Choi Hyun-Wook, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin-si 17104, South Korea.
Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
J Agric Food Chem. 2025 Apr 16;73(15):9157-9164. doi: 10.1021/acs.jafc.4c12420. Epub 2025 Apr 2.
Characteristics of short-chain glucan aggregates (SCGAs) prepared with two different debranching enzymes, isoamylase (I-SCGA) and pullulanase (P-SCGA), were investigated. In terms of self-assembly and crystallization kinetics, I-SCGA exhibited a faster SCGA formation rate, while P-SCGA demonstrated a rapid crystallization rate. P-SCGA had a higher amount of glucan chains with DP ≤ 12, whereas I-SCGA showed a significantly higher amount of B1 chains (13 ≤ DP ≤ 24). Both SCGAs formed aggregates with average sizes of 990 nm (P-SCGA) and 810 nm (I-SCGA), respectively. P-SCGA displayed a wider double-helical melting transition temperature range and higher melting enthalpy than I-SCGA. Although both SCGAs revealed similar amounts of RDS content, P-SCGA showed significantly higher RS and lower SDS contents than I-SCGA. These results highlight the potential of using specific debranching enzymes to develop SCGA with targeted nutritional and functional properties, supporting the creation of customized starch ingredients for health-oriented food products.
研究了用两种不同的脱支酶（异淀粉酶，即I-SCGA；支链淀粉酶，即P-SCGA）制备的短链葡聚糖聚集体（SCGA）的特性。在自组装和结晶动力学方面，I-SCGA表现出更快的SCGA形成速率，而P-SCGA表现出更快的结晶速率。P-SCGA中具有DP≤12的葡聚糖链数量更多，而I-SCGA中B1链（13≤DP≤24）的数量显著更高。两种SCGA形成的聚集体平均尺寸分别为990nm（P-SCGA）和810nm（I-SCGA）。P-SCGA比I-SCGA表现出更宽的双螺旋熔融转变温度范围和更高的熔融焓。尽管两种SCGA的快速消化淀粉（RDS）含量相似，但P-SCGA的抗性淀粉（RS）含量显著高于I-SCGA，而慢速消化淀粉（SDS）含量则低于I-SCGA。这些结果突出了使用特定脱支酶开发具有靶向营养和功能特性的SCGA的潜力，为开发面向健康食品的定制淀粉成分提供了支持。
