The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase
The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase
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利用分支酶和糖化酶研究小麦直链淀粉比例对糯米淀粉结构和理化性质的影响
DOI：
10.1016/j.foodhyd.2020.106410
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发表时间：
2020-10
影响因子：
10.7
通讯作者：
Bo Cui
中科院分区：
文献类型：
--
作者：
Li Guo;Yu Zhu;Jiahao Li;Yifan Gui;Haiteng Tao;Feixue Zou;Pengfei Liu;Srinivas Janaswamy;Bo Cui
基于小麦直链淀粉（WA）可以为分支酶（BE）提供合适的供体，使其在糯米淀粉（WRS）中产生更多的α-1，6分支点，本研究采用连续糖化酶（GA）和BE对WRS和WA在不同直链淀粉比例下的混合物进行改性。考察了WA对GA和BE顺序催化的影响，并分析了GABE修饰的WRS/WA样品的结构和理化性质。结果表明，GA→BE处理后，随着WRS：WA（1：0.2 ~ 1：1.2）比例的增加，分枝度显著增加。随着WRS：WA比例从1：0.2增加到1：0.8，短链分布（DP 6-12）、溶解度和损耗角正切增加，中链分布（DP 13-24）、相对结晶度、淀粉凝沉速率、糊化温度和焓值以及储能模量和损耗模量降低。然而，随着WRS：WA比例的持续增加（1：1.0-1：1.2），上述结果发生了逆转。这些数据表明，WRS：WA混合物中的直链淀粉比例与连续GA和BE的催化效率密切相关。该结果为通过酶改性控制WRS：WA混合物中直链淀粉比例以获得糯米淀粉基产品的理想理化性质提供了新的途径。
Based on our previous study, or wheat amylose (WA) can supply an appropriate donor for branching enzyme (BE) to generate more new α-1, 6 branch points in waxy rice starch (WRS), sequential glucoamylase (GA) and BE were used to modify the mixtures of WRS and WA in different amylose ratios. The effects of WA on sequential GA and BE catalysis were investigated and the structural and physicochemical properties of the GABE-modified WRS/WA samples were analysed. The results indicated that after GA→BE treatment, the degree of branching significantly increased with increasing ratios of WRS:WA (1:0.2–1:1.2). With increasing ratios of WRS:WA from 1:0.2 to 1:0.8, short chain length distribution (DP 6–12), solubility and loss tangent increased, whereas middle chain length distribution (DP 13–24), relative crystallinity, the rate of starch retrogradation, the gelatinization temperatures and enthalpy values, as well as storage modulus and loss modulus decreased. However, as the ratios of WRS:WA continued to increase (1:1.0–1:1.2), the above results were reversed. These data demonstrated that amylose ratios in WRS:WA mixtures was closely correlated with catalytic efficiency of sequential GA and BE. The outcome would provide a new pathway for controlling amylose ratios in WRS:WA mixtures to obtain the desirable physicochemical properties of waxy rice starch-based products via enzyme modification.
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影响因子：
11.2
作者：
van der Maarel, Marc J. E. C.;Leemhuis, Hans
通讯作者：
Leemhuis, Hans
影响因子：
2.4
作者：
S. Craig;C. C. Maningat-C.;P. Seib;R. Hoseney
通讯作者：
S. Craig;C. C. Maningat-C.;P. Seib;R. Hoseney
影响因子：
4.1
作者：
Bao, JS;Corke, H;Sun, M
通讯作者：
Sun, M
影响因子：
11.2
作者：
Guo, Li;Zhang, Juanjuan;Du, Xianfeng
通讯作者：
Du, Xianfeng
影响因子：
11.2
作者：
Su-Yeon You;S. Lim;Ju Hun Lee;Hyun‐Jung Chung
通讯作者：
Su-Yeon You;S. Lim;Ju Hun Lee;Hyun‐Jung Chung