Low digestion property of amylosucrase-modified waxy adlay starch

Abstract

Structural and digestion properties of amylosucrase-modified waxy adlay starch were investigated. The unique reaction of amylosucrase caused a decrease and an increase in the proportion of short chains and long chains, respectively, via attachment of glucosyl units to the non-reducing ends of branch chains. The digestion profile of amylosucrase-modified starch revealed that elongated branch chains were the main reason for high contents of slowly digestible and resistant starches due to formation of a more perfect crystalline structure via easy association between elongated branch chains. The glucose response in mice after consumption of amylosucrase-modified starch was similar to the response for commercial resistant starch with a gradual increase followed by a gradual decrease in blood glucose concentrations over a prolonged time. Both and tests were used to verify increased resistance to digestive enzymes caused by amylosucrase modification.

Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid

“…In contrast to an amorphous curve of AC, as displayed in Fig. 1, AS showed a weak Btype X-ray pattern similar to that previously reported for amylosucrasetreated waxy starches (10,12,21). The relative crystallinity of AS was higher than that of AC ( Table 2).…”

“…Compared with AC, the RDS and RS contents in AS were 28.4% lower and 15.2% higher, respectively. In addition, the SDS content in AS was almost twice as high as that of AC; this result is in agreement with those of previous studies (21,27). SDS is affected by the amylopectin structure and chain length; in particular, the association of long chains in amylopectin could be related to the high SDS content (32).…”

“…The lower in vitro digestibility of AS in comparison to that of AC could be explained by the changes in the branch chain length distributions caused by the unique chain elongation behavior of amylosucrase. Compared with the branch chains of AC, the longer branch chains of AS are favored to be crystallized, and starches with a higher crystallinity show resistance to the hydrolysis enzyme because of the reduced accessibility of the enzyme to the reaction site in the starch (21,27).…”

Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch

“…These studies suggest that the high SDS and/or RS contents of AS-treated starches could be related to the rapid reassociation among adjacent extended chains, which resembles retrogradation (Kim et al, 2013(Kim et al, , 2014Shin et al, 2010). The low digestibility of AS-treated starches was certified in more studies (Kim, Kim, Choi, Park, & Moon, 2016;Zhang et al, 2018).…”

Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

“…It catalyzes a transglycosylation reaction using sucrose as a substrate while releasing fructose, thereby producing insoluble amylose-like polymers or elongating starch chains by attaching glucose molecules to nonreducing ends (De Montalk et al, 2000;Rolland-Sabaté, Colonna, Potocki-Veronese, Monsan, & Planchot, 2004). There are several reports that AS-modified starches exhibited the increased amounts of the slowly digestible starch (SDS) and resistant starch (RS) fractions compared with those of respective native starches (Kim et al, 2014;Kim, Kim, Choi, Park, & Moon, 2016a;Shin et al, 2010) and the promising health-beneficial effects of SDS (glucose tolerance improvement, diabetes management, and satiety, etc.) and RS (hypoglycemic and hypocholesterolemic effects, and prevention of colon cancer, etc.)…”