Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources.
Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with β-amylase (BA) were used to increase the amount of α-1,6 branching points, which are slowly hydrolyzed by mucosal α-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After α-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched α-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal α-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release.
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
Phatcharee
P
Kittisuban
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: lee9@purdue.edu.
Byung-Hoo
BH
Lee
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Manop
M
Suphantharika
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: hamakerb@purdue.edu.
Bruce R
BR
Hamaker
D000818:Animals; D005947:Glucose / Q000737:chemistry / Q000378:metabolism*; D007700:Kinetics; D008970:Molecular Weight; D011134:Polysaccharides / Q000096:biosynthesis* / Q000737:chemistry* / Q000378:metabolism; D051381:Rats; D045245:Rhodothermus / Q000201:enzymology; D013213:Starch / Q000737:chemistry / Q000378:metabolism*; D001614:beta-Amylase / Q000378:metabolism*
D011134:Polysaccharides; C008315:maltodextrin; D013213:Starch; D001614:beta-Amylase; D005947:Glucose
Branching enzyme; Glucose; Maltodextrin; Slowly digestible starch; β-Amylase