Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase,Food Hydrocolloids

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Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-04-01 , DOI: 10.1016/j.foodhyd.2018.11.025
Yang Li , Caiming Li , Zhengbiao Gu , Li Cheng , Yan Hong , Zhaofeng Li

Abstract Corn starch was modified using α-D-glucan branching enzyme (GBE) and cyclodextrin glucosyltransferase (CGTase), and their in vitro digestibility were investigated. Compared to native corn starch and single-enzyme treated starch, dual-enzyme modified starch had higher amount of slowly digestible starch (SDS) and resistant starch (RS) contents. The chain length distributions and the ratio of α-1,6 linkages of the dual-enzyme modified starch indicated an increase in short side-chains (DP

中文翻译：

α-D-葡聚糖分支酶和环糊精糖基转移酶修饰玉米淀粉的消化特性

摘要用α-D-葡聚糖分支酶（GBE）和环糊精葡糖基转移酶（CGTase）对玉米淀粉进行改性，研究了它们的体外消化率。与天然玉米淀粉和单酶处理淀粉相比，双酶改性淀粉具有更高的慢消化淀粉（SDS）和抗性淀粉（RS）含量。双酶改性淀粉的链长分布和α-1,6键的比例表明短侧链（DP

更新日期：2019-04-01

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