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Title: Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch Authors: Li, Xingfeng1, 2; Miao, Ming2 ; Jiang, Huan2; Xue, Jiangchao1; Jiang, Bo2; Zhang, Tao2; Gao, Yaqi1; Jia, Yingmin1 |
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baiyuefei
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晚桃晚桃: 金币+15, ★有帮助 2014-09-24 15:09:28
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2楼2014-09-23 13:38:16
baiyuefei
版主 (文学泰斗)
风雪
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Partial branching enzyme treatment increases the low glycaemic property and alpha-1,6 branching ratio of maize starch 作者:Li, XF (Li, Xingfeng)[ 1,2 ] ; Miao, M (Miao, Ming)[ 2 ] ; Jiang, H (Jiang, Huan)[ 2 ] ; Xue, JC (Xue, Jiangchao)[ 1 ] ; Jiang, B (Jiang, Bo)[ 2 ] ; Zhang, T (Zhang, Tao)[ 2 ] ; Gao, YQ (Gao, Yaqi)[ 1 ] ; Jia, YM (Jia, Yingmin)[ 1 ] FOOD CHEMISTRY 卷: 164 页: 502-509 DOI: 10.1016/j.foodchem.2014.05.074 出版年: DEC 1 2014 查看期刊信息 摘要 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 4 h 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%. H-1 NMR spectra showed an increase of alpha-1,6 branching ratio from 4.7% to 9.4% during enzyme treatment. The increase in the amount of shorter chains and more a-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. (C) 2014 Elsevier Ltd. All rights reserved. 关键词 作者关键词:Starch; Slow digestion property; Branching enzyme; Chain length; Branching density KeyWords Plus:CYCLIZATION REACTION; FINE-STRUCTURE; CHAIN-LENGTH; AMYLOPECTIN; GLYCOGEN; DEXTRIN; POLYSACCHARIDES; DIGESTIBILITY; MUTANTS; INDEX 作者信息 通讯作者地址: Miao, M (通讯作者) Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China. 地址: [ 1 ] Hebei Univ Sci & Technol, Coll Biosci & Bioengn, Res Ctr Fermentat Engn Hebei, Shijiazhuang 050018, Hebei, Peoples R China [ 2 ] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China 电子邮件地址:miaoming@jiangnan.edu.cn; ymjia0311@hebust.edu.cn 基金资助致谢 基金资助机构 授权号 National Natural Science Foundation of China 31000764 20976073 31230057 China 12th Five-year Plan of National Science and Technology 2012BAD34B05 Science & Technology Pillar Program of Jiangsu Province BE2012613 BY2012049 Open Project Program of State Key Laboratory of Food Science and Technology SKLF-KF-201105 查看基金资助信息 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND 类别 / 分类 研究方向:Chemistry; Food Science & Technology; Nutrition & Dietetics Web of Science 类别:Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics 文献信息 文献类型:Article 语种:English 入藏号: WOS:000339457500068 ISSN: 0308-8146 电子 ISSN: 1873-7072 期刊信息 Impact Factor (影响因子): Journal Citation Reports® 其他信息 IDS 号: AL9JN Web of Science 核心合集中的 "引用的参考文献": 44 Web of Science 核心合集中的 "被引频次": 0 引文网络 0 被引频次 44 引用的参考文献 查看 Related Records 查看引证关系图 创建引文跟踪 (数据来自 Web of ScienceTM 核心合集) 全部被引频次计数 0 / 所有数据库 0 / Web of Science 核心合集 0 / BIOSIS Citation Index 0 / 中国科学引文数据库 0 / Data Citation Index 0 / SciELO Citation Index 此记录来自: Web of ScienceTM 核心合集 建议修正 如果希望提高此记录中数据的质量，请提供修正建议。 |
3楼2014-09-23 13:38:29
baiyuefei
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4楼2014-09-23 13:38:43
5楼2014-09-23 13:43:30