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[求助] 请大侠帮忙查一下这篇文章的SCI索引号，在线等

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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1楼 2014-09-23 13:36:04
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4楼: Originally posted by baiyuefei at 2014-09-23 13:38:43
入藏号: WOS:000339457500068

这个入藏号是UT ISI 号么？
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5楼2014-09-23 13:43:30
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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
oven1986: LS-EPI+1, 感谢应助！ 2014-09-24 23:11:43
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2楼2014-09-23 13:38:16
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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&reg;


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

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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



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入藏号: WOS:000339457500068
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