title: Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch.
abstract: Partial branching enzyme treatment was used to modulate the starch fine chain structure responsible for a high content of slowly digestible starch fraction. Normal maize starch modified using branching enzyme for 4h showed a maximum slowly digestible starch content of 23.90%. The branching enzyme hydrolysis decreased the amylose content from 32.8% to 12.8%. The molecular weight distribution of enzyme-treated starches showed a larger proportion of low molecular weight fractions appeared in the enzyme treated starch sample compare to native starch. The number of shorter chains (DP<13) increased from 18.71% to 28.23.1%, accompanied by a reduction of longer chains (DP>30) from 20.11% to 11.95%. (1)H NMR spectra showed an increase of α-1,6 branching ratio from 4.7% to 9.4% during enzyme treatment. The increase in the amount of shorter chains and more α-1,6 linkages likely contribute to their slow digestion property. These results suggest that starches treated with partial branching enzyme synthesis a novel branched structure with slowly digestible character.
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China; State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Xingfeng
authors.initials: X
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: miaoming@jiangnan.edu.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Huan
authors.initials: H
authors.lastname: Jiang
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Jiangchao
authors.initials: J
authors.lastname: Xue
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Yaqi
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China. Electronic address: ymjia0311@hebust.edu.cn.
authors.forename: Yingmin
authors.initials: Y
authors.lastname: Jia
mesh_terms: D015061:1,4-alpha-Glucan Branching Enzyme / Q000494:pharmacology*; D000688:Amylose / Q000032:analysis; D004063:Digestion; D006868:Hydrolysis; D009682:Magnetic Resonance Spectroscopy; D008970:Molecular Weight; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D013213:Starch; D000688:Amylose; D015061:1,4-alpha-Glucan Branching Enzyme
keywords: Branching density; Branching enzyme; Chain length; Slow digestion property; Starch