Abstract
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test showed that the resistant starches (RS) were conspicuously enhanced in modified WCSs (53.1%≤RS content≤73.6%) compared to raw starch (RS content =0.8%). With the increased TR, the contents of RS in modified WCSs were increased at the beginning and attained the highest content (73.6%) when TR=88%, then RS content slowly declined.
Publication Date
1-28-2016
First Page
1
Last Page
5
DOI
10.13652/j.issn.1003-5788.2016.01.001
Recommended Citation
Jian, HE; Ren, WANG; Hao, ZHANG; Xing, ZHOU; and Zhengxing, CHEN
(2016)
"Effect of branch-chain elongation on physicochemical properties and digestibility characterization of waxy corn starch,"
Food and Machinery: Vol. 32:
Iss.
1, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.01.001
Available at:
https://www.ifoodmm.cn/journal/vol32/iss1/1
References
[1] Potocki-Veronese G, Putaux J L, Dupeyre D, et al. Amylose synthesized in vitro by amylosucrase: Morphology, structure, and properties[J]. Biomacromolecules, 2005, 6(2): 1 000-1 011.
[2] Wang Ren, Kim Jung-Hwan, Kim Bum-Sool, et al. Preparation and characterization of non-covalently immobilized amylosucrase using a pH-dependent autoprecipitating carrier[J]. Bioresource Technology, 2011, 102(10): 6 370-6 374.
[3] Putaux J L, Potocki-Veronese G, Remaud-Simeon M, et al. Alpha-D-glucan-based dendritic nanoparticles prepared by in vitro enzymatic chain extension of glycogen[J]. Biomacromolecules, 2006, 7(6): 1 720-1 728.
[4] Rolland-Sabate A, Colonna P, Potocki-Veronese G, et al. Elongation and insolubilisation of alpha-glucans by the action of Neisseria polysaccharea amylosucrase[J]. Journal of Cereal Science, 2004, 40(1): 17-30.
[5] Ryu J-H, Lee B-H, Seo D-H, et al. Production and characterization of digestion-resistant starch by the reaction of Neisseria polysaccharea amylosucrase[J]. Starch-Starke, 2010, 62(5): 221-228.
[6] Kim B-S, Kim H-S, Hong J-S, et al. Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches[J]. Food Chemistry, 2013, 138(2/3): 966-975.
[7] Shin H J, Choi S J, Park C S, et al. Preparation of starches with low glycaemic response using amylosucrase and their physicochemical properties[J]. Carbohydrate Polymers, 2010, 82(2): 489-497.
[8] Sumner J B, Howell S F. A method for determination of saccharase activity[J]. Journal of Biological Chemistry, 1934, 108(1): 51-54.
[9] Hizukuri S. Polymodal distribution of the chain lengths of amylopectins, and its significance[J]. Carbohydrate Research, 1986, 147(2): 342-347.
[10] 缪铭. 慢消化淀粉的特性及形成机理研究[D]. 无锡: 江南大学, 2009: 32-33.
[11] 杨留枝, 周婧琦, 赵光远, 等. 多次超高压处理对玉米淀粉的影响[J]. 食品与机械, 2007, 23(6): 42-44.
[12] Zieba T, Szumny A, Kapelko M. Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics[J]. Lwt-Food Science and Technology, 2011, 44(5): 1 314-1 320.
[13] Cai Li-ming, Shi Yong-cheng. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches[J]. Carbohydrate Polymers, 2010, 79(4): 1 117-1 123.
[14] Casset F, Imberty A, Haser R, et al. Molecular modelling of the interaction between the catalytic site of pig pancreatic alpha-amylase and amylose fragments[J]. European Journal of Biochemistry, 1995, 232(1): 284-293.