Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources

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• 作者：Phatcharee Kittisuban^a ; ^b ; Byung-Hoo Lee^b ; ^{lee9@purdue.edu" class="auth_mail} ; Manop Suphantharika^a ; Bruce R. Hamaker^b ; ^c ; ^{hamakerb@purdue.edu" class="auth_mail}
• 关键词：Glucose ; Slowly digestible starch ; Maltodextrin ; Branching enzyme ; 尾-Amylase
• 刊名：Carbohydrate Polymers
• 出版年：17 July, 2014
• 年：2014
• 卷：107
• 期：Complete
• 页码：182-191
• 全文大小：2195 K

文摘

Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with 尾-amylase (BA) were used to increase the amount of 伪-1,6 branching points, which are slowly hydrolyzed by mucosal 伪-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After 伪-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched 伪-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal 伪-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release.