In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase
In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase
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β-淀粉酶、转葡萄糖苷酶和支链淀粉酶修饰的大米淀粉粒的体外消化率
DOI：
10.1016/j.ijbiomac.2019.06.111
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发表时间：
2019-09-01
影响因子：
8.2
通讯作者：
Guo, Li
中科院分区：
文献类型：
--
作者：
Li, Hui;Li, Jiahao;Guo, Li
降低大米淀粉类食物的升糖指数是非常可取的。采用β -淀粉酶（BA）、转葡萄糖苷酶（TG）和普鲁兰酶（PUL）对大米淀粉颗粒进行处理。结果表明，BA/TG/ pu改性淀粉的结晶度、糊化温度、糊化焓均显著高于天然大米淀粉和pu改性淀粉。此外，BA/TG/ pu处理过的淀粉的功能与TG处理时间有很大关系。在TG处理时间为20 h时，BA/TG/ pu改性淀粉的相对结晶度、糊化温度、糊化焓和抗性淀粉含量最高，抗性晶体主要由DP 9-11组成的线性链形成。无论是蒸煮前还是蒸煮后，BAJG/ pull变性淀粉都具有较强的酶解抵抗能力和较低的血糖指数。这一结果为开发低血糖指数淀粉类功能食品提供了新的思路。(C) 2019年Elsevier B.V.出版
It is highly desirable to lower the glycemic index of rice starch-based foods. Herein, rice starch granules were treated sequentially with beta-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results indicated that compared with native rice starch and PUL-modified starch, degree of crystallinity, gelatinization temperature and enthalpy of BA/TG/PUL-modified starches increased remarkably. Moreover, the functionality of BA/TG/PUL-treated starch depended enormously on TG treatment time. BA/TG/PUL-modified starch possessed the highest relative crystallinity, gelatinization temperatures and gelatinization enthalpy and the content of resistant starch at TG treatment time of 20 h and the resistant crystals were formed largely from linear chains with DP 9-11. Whether before cooking or after cooking, BAJG/PUL-modified starches had strong resistance to enzyme hydrolysis and had lower glycemic index. This outcome may offer a novel sight for the exploitation of starch-based functional foods with low glycemic index. (C) 2019 Published by Elsevier B.V.