穆萨× 天堂
直链淀粉
芒果
结晶度
淀粉
化学
食品科学
抗性淀粉
淀粉酶
多糖
回转半径
酶
园艺
生物化学
生物
有机化学
结晶学
聚合物
作者
M. Guadalupe Casarrubias-Castillo,Bruce R. Hamaker,Sandra L. Rodríguez-Ambriz,Luis A. Bello‐Pérez
出处
期刊:Starch-starke
[Wiley]
日期:2012-01-05
卷期号:64 (4): 304-312
被引量:27
标识
DOI:10.1002/star.201100142
摘要
Abstract The effect of two enzymatic treatments (increasing the branch density of starch and shortening of AP and amylose chains) on the fraction of slowly digestible starch (SDS) and resistant starch (RS) of plantain ( Musa paradisiaca L.) and mango ( Mangifera indica L.) starches was investigated. The enzymatic modifications were carried out using β‐amylase (β‐AMY) and β‐amylase‐transglucosidase (β‐AMY‐TGs), in gelatinized starches. Plantain starch showed an increase from 10.9 to 18.5% of SDS, when it was modified by β‐AMY‐TGs, while the treatment with β‐AMY alone showed reduction from 10.9 to 7.1% in SDS. RS content increased with both treatments. On the other hand, mango starch showed an increase in SDS from 6.3 to 22.3% using β‐AMY treatment and from 6.3 to 11.7% using β‐AMY‐TGs treatment. The latter treatment also increased RS content. The enzyme modified starches showed a reduction in the values of molar mass and gyration radius compared with the native starch. The content of short chains of AP, particularly in the DP range 5–12, increased, the percentage of crystallinity decreased in treated starches, and 1 H NMR spectra showed a significant increase of α‐(1 → 6) linkages in the starches modified with β‐AMY‐TGs. These characteristics were related to an increase in the slow and resistant digestion properties of plantain and mango starches.
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