title: Development of maize starch with a slow digestion property using maltogenic α-amylase.
abstract: In this study, maltogenic α-amylolysis was used to modulate the fine structure of starch responsible for the slow digestion property. The normal maize starch was treated using maltogenic α-amylase for 6h and showed an increase of slowly digestible starch from 11.1% to 19.6%. Compared to the control starch, the iodine binding analysis showed that the wavelength of maximum absorption and the absorbance was substantially reduced with initial maltogenic α-amylase treatment. The maltogenic α-amylolysis decreased in molecular weight from 32.5 × 10(7) to 9.0 × 10(4)g/mol and increased in the number of shorter chains (DP<13) from 25.5% to 44.8%, which was also accompanied by a reduction of longer chains (DP>13). The increase in the amount of shorter chains was attributed to the slow digestion property of starch. These results suggest that the normal maize starches modified with partial maltogenic α-amylolysis produced new, fine structures with slow digestible characteristics.
authors: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: miaoming@jiangnan.edu.cn.
authors: Ming
authors: M
authors: Miao
authors: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors: Shanshan
authors: S
authors: Xiong
authors: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors: Fan
authors: F
authors: Ye
authors: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors: Bo
authors: B
authors: Jiang
authors: 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., Canada N1G 5C9.
authors: Steve W
authors: SW
authors: Cui
authors: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors: Tao
authors: T
authors: Zhang
mesh_terms: D006026:Glycoside Hydrolases / Q000378:metabolism*; D013213:Starch / Q000737:chemistry / Q000378:metabolism*; D003313:Zea mays / Q000737:chemistry / Q000378:metabolism*
chemical_list: D013213:Starch; D006026:Glycoside Hydrolases; C120909:glucan 1,4-alpha-maltohydrolase
keywords: Fine structure; Maize starch; Maltogenic α-amylase; Modification; Slow digestion property