title: Structural modification and characterisation of a sugary maize soluble starch particle after double enzyme treatment.
abstract: Sugary maize soluble starch particles were modified by using a combined β-amylase and transglucosidase reaction, and their molecular fine structure and susceptibility to digestive enzymes were investigated. After the dual enzyme treatment, the molecular weight of starch particle decreased from 2.08 × 10(7) to 0.96 × 10(7)g/mol accompanied by the appearance of DP 2-5 chains and the degradation of DP > 12 chains, and the percentage of α-1,6 linkages increased from 8.1 to 21.7%. The digestion behaviour of enzyme-treated starch was correlated with the quantity of shorter chains and increased α-1,6 linkages. The data revealed that maize soluble starches subjected to a combined β-amylase and transglucosidase treatment for 60 min or greater, produced novel, highly branched nano-particles with slow digestion and resistance characteristics, which could be used as a potential delivery carrier for functional food components.
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, 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 214122, Jiangsu, PR China.
authors.forename: Rong
authors.initials: R
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 214122, Jiangsu, PR China.
authors.forename: Chao
authors.initials: C
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
authors.forename: Fan
authors.initials: F
authors.lastname: Ye
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, 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 214122, Jiangsu, PR China.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
mesh_terms: D001230:Aspergillus / Q000201:enzymology; D005511:Food Handling; D006004:Glycogen Debranching Enzyme System / Q000378:metabolism*; D001467:Hordeum / Q000201:enzymology; D007455:Iodine / Q000737:chemistry; D008970:Molecular Weight; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D003313:Zea mays / Q000737:chemistry*; D001614:beta-Amylase / Q000378:metabolism*
chemical_list: D006004:Glycogen Debranching Enzyme System; D013213:Starch; D007455:Iodine; D001614:beta-Amylase
keywords: Digestibility; Enzymatic modification; Fine structure; Sugary maize soluble starch particle; α-1,6 Branch linkage