Improved the slow digestion property of maize starch using partially β-amylolysis.
In this study, partial β-amylolysis was used to modulate the starch fine structure responsible for the slow digestion property of starch. Normal maize starch modified using β-amylase for 2 h showed an increase of slowly digestible starch from 11.16% to 24.38%. The β-amylase treatment increased the amylose content from 28.4% to 32.5%, decreased the molecular weight from 32.5×10(7) to 3.8×10(5) g/mol and increased the number of shorter chains (DP<13) from 25.5% to 41.1%, accompanied by a reduction of longer chains (DP>13). (1)H NMR spectra showed an increase of α-1,6 linkages from 7.4% to 10.1% in the enzyme treated starches. Both the increase in the amount of shorter chains and the increase in α-1,6 linkages were attributed to the slow digestion property of starch. These results suggest that starches treated with partial β-amylolysis retain a branched structure and slow digestibility.
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: miaoming@jiangnan.edu.cn.
Ming
M
Miao
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Shanshan
S
Xiong
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Bo
B
Jiang
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Huan
H
Jiang
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ont. N1G 5C9, Canada.
Steve W
SW
Cui
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Tao
T
Zhang
D055162:Biocatalysis; D004063:Digestion; D001467:Hordeum / Q000201:enzymology*; D015394:Molecular Structure; D010940:Plant Proteins / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*; D001614:beta-Amylase / Q000737:chemistry*
D010940:Plant Proteins; D013213:Starch; D001614:beta-Amylase
Fine structure; Normal maize starch; Slow digestion property; β-Amylolysis