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Int J Biol Macromol. 2018 Apr 1;109:383-388. doi: 10.1016/j.ijbiomac.2017.12.106. Epub 2017 Dec 21.

Anti-digestion properties of amylosucrase modified waxy corn starch.

Author information

1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, People's Republic of China.
2
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
3
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, People's Republic of China. Electronic address: nedved_wr@jiangnan.edu.cn.

Abstract

Amylosucrase is a valuable enzymatic tool for the preparation of resistant starch (RS). This study investigated the morphology, thermal properties and molecular structure of the RS components resulting from the digestion of amylosucrase modified starches (MSs). Morphology of starch samples suggests that the surface of MSs is partially attacked by the digestion enzymes. Besides, the peak melting temperature of RSs shows a considerable increase compared with that of the corresponding MSs. Branch chain length distributions data reveals that the long branch chains of MSs are prone to being hydrolyzed, and the branch chains with degree polymerization of 22-32 are the largest populations among the RS components. Moreover, the RS content in MSs decreases significantly after thermal treatment. Overall results demonstrates that the existence of crystalline structure with thermostable double helices is responsible for the anti-digestion properties of modified starches.

KEYWORDS:

Amylosucrase; Anti-digestion properties; Resistant starch

PMID:
29274426
DOI:
10.1016/j.ijbiomac.2017.12.106
[Indexed for MEDLINE]

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