title: Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase.
abstract: Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respectively. Starches treated by a combination of β-amylase and transglucosidase exhibited a smaller amount of longer amylopectin chains, a larger amount of short amylopectin chains, and higher branching fraction. The branching fraction was significantly increased, with an increase of 8%, 10%, 13% and 14% for WP-B, WP-BT, SP-B and SP-BT, respectively. The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents. The C-type crystalline structure completely disappeared after enzymatic treatment. The results support previous findings that increases in the amount of shorter amylopectin chains and branch fraction are likely to contribute to the slow digestion of starch.
authors.affiliation: Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China. Electronic address: chengzi3090@126.com.
authors.forename: Miaomiao
authors.initials: M
authors.lastname: Shi
authors.affiliation: Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Zhiheng
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
authors.affiliation: Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Qld 4072, Australia.
authors.forename: Kai
authors.initials: K
authors.lastname: Wang
authors.affiliation: Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Qld 4072, Australia. Electronic address: b.gilbert@uq.edu.au.
authors.forename: Robert G
authors.initials: RG
authors.lastname: Gilbert
authors.affiliation: Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China. Electronic address: qygao@scut.edu.cn.
authors.forename: Qunyu
authors.initials: Q
authors.lastname: Gao
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000818:Animals; D055162:Biocatalysis; D055598:Chemical Phenomena; D004063:Digestion; D005959:Glucosidases / Q000737:chemistry*; D006801:Humans; D006868:Hydrolysis; D009682:Magnetic Resonance Spectroscopy; D008954:Models, Biological; D018532:Pisum sativum / Q000737:chemistry* / Q000145:classification; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D014961:X-Ray Diffraction; D001614:beta-Amylase / Q000737:chemistry*
chemical_list: D013213:Starch; D000687:Amylopectin; D005959:Glucosidases; D001614:beta-Amylase
keywords: (1)H NMR; Chain length distribution; Pea starch; Slowly digestible starch; Transglucosidase; β-Amylase