Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch

Jiang, Huan; Miao, Ming; Fan, Ye; Jiang, Bo; Zhang, Tao

doi:10.1016/j.ijbiomac.2014.01.044

Cited by 78 publications

(39 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…RS is the portion of starch that cannot be digested in the small intestine (Chen et al ., ). The different carbohydrate nutrition percentages (RDS, SDS and RS) were calculated by combining the values of G120 (glucose released after 120 min), G20 (glucose released after 20 min), TG (total glucose) and FG (free glucose) using the following formulas (Reddy et al ., ; Jiang et al ., ):

RDS = (G 120 - FG) \times 0.9

SDS = (G 120 - G 20) \times 0.9

RS = (TG - FG) \times 0.9 - RDS - SDS

…”

Section: Methodsmentioning

confidence: 99%

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Zhu

Chen

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryTo probe the effects of annealing time on the glass transition temperature (T g ) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T g using differential scanning calorimetry (DSC) with the support of 1 H low-field NMR, polarised light microscopy and 13 C CP/MAS NMR. The T g values of the starch increased with longer annealing times. The 1 H low-field NMR results showed that the T 2 relaxation time decreased and starch-water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch (SDS) and resistant starch (RS). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.

show abstract

RDS = (G 120 - FG) \times 0.9

SDS = (G 120 - G 20) \times 0.9

RS = (TG - FG) \times 0.9 - RDS - SDS

…”

Section: Methodsmentioning

confidence: 99%

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Zhu

Chen

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The amylose content of the starch sample was determined by using the iodine colorimetric method (Jiang, Miao, Ye, Jiang, & Zhang, 2014). The iodine binding analysis was measured using a UV/visible Spectrophotometer (UV-2102PC, Unico Instrument Co., Ltd., Shanghai, China).…”

Section: Amylose Content and Iodine Binding Analysismentioning

confidence: 99%

“…2 displays the wavelength scanning profiles of enzyme treated starch particle binding iodine. It is known that both amylose and amylopectin can bind iodine to form a colour complex, which is measured spectrophotometrically to estimate the affinity of the polysaccharide structure for iodine (Bailey & Whelan, 1961;Jiang et al, 2014). As shown in Fig.…”

Section: Amylose Content and Iodine Bindingmentioning

confidence: 99%

Structural modification and characterisation of a sugary maize soluble starch particle after double enzyme treatment

Miao

Huang

et al. 2015

Carbohydrate Polymers

Self Cite

View full text Add to dashboard Cite

“…2.4.1.25. glucosyl hydrolase family 13 and 70, GH13 and GH70, www.CaZy.org) transfers α-1,4 glucosidic linkages mainly within amylopectin and amylose, amylopectin cluster, or from amylose to amylopectin (Hansen, Blennow, Pedersen, Nørgaard and Engelsen, 2008). AM has been proven to add value to starch including its modification to impose gelatin-like functionality (Hansen et al, 2008) and increased degradative resistance (Jiang, Miao, Ye, Jiang and Zhang, 2014). Branching enzyme (BE, 1,4-α-D-α-glucan:1,4-α-D-α-glucan 6-α-D-(1,4-α-D-α-glucano)-transferase, EC 2.4.1.18, glucosyl hydrolase family 13, GH13, www.CaZy.org) catalyses the formation of branch points in starch and glycogen biosynthesis by the cleavage of existing α-1,4 glucosidic linkages followed by transfer to 1,6 hydroxyl groups to form the tree-like amylopectin and glycogen structures (Roussel et al, 2013;Shinohara et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Sorndech¹,

Sagnelli

Meier

et al. 2016

Carbohydrate Polymers

View full text Add to dashboard Cite

Highlights •Enzyme modification of starch systems with well-defined amylose:amylopectin ratios provides detailed insight into the effects of substrate branching on enzymatic chain transfer • High amylose substrates produce high branching rates, high M w, short chains and low amylolytic digestion when treated with branching enzyme alone or in combination with amylomaltase.• Not only branching density but also molar mass of the glucan product restricts dietary degradation by steric hindrance towards human pancreatic α-amylase and α-glucosidases. AbstractThermostable branching enzyme (BE, EC 2.4.1.18) from Rhodothermus obamensis in combination with amylomaltase (AM, EC 2.4.1.25) from Thermus thermophilus was used to modify starch structure exploring potentials to extensively increase the number of branch points in starch. Amylose is an important constituent in starch and the effect of amylose on enzyme catalysis was investigated using amylose-only barley starch (AO) and waxy maize starch (WX) in well-defined ratios. All products were analysed for amylopectin chain length distribution, α-1,6 glucosidic linkages content, molar mass distribution and digestibility by using rat intestinal α-glucosidases. For each enzyme treatment series, increased AO content resulted in a higher rate of α-1,6 glucosidic linkage formation but as an effect of the very low initial branching of the AO, the final content of α-1,6 glucosidic linkages was slightly lower as compared to the high amylopectin substrates. However, an increase specifically in short chains was produced at high AO levels. The molar mass distribution for the enzyme treated samples was lower as compared with substrate WX and AO, indicating the presence of hydrolytic activity as well as cyclisation of the substrate. For all samples, increased amylose substrate showed decreased α-and β-amylolysis. Surprisingly, hydrolysis with rat intestinal α-glucosidases was higher with increasing α-1,6 glucosidic linkage content and decreasing M w indicating that steric hindrance towards the α-glucosidases was directed by the molar mass rather that the branching density of the glucan per se. Our data demonstrate that a higher amylose content in the substrate starch efficiently produces α-1,6 glucosidic linkages and that the present of amylose generates a higher M w and more resistant product than amylopectin. The combination of BEAMBE provided somewhat more resistant α-glucan products as compared to BE alone.

show abstract

Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch

Cited by 78 publications

References 33 publications

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Structural modification and characterisation of a sugary maize soluble starch particle after double enzyme treatment

Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

Contact Info

Product

Resources

About