Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE)

卷:203

Tian, Yaoqi ; Chen, Huangli ; Zhang, Xiwen ; Zhan, Jinling ; Jin, Zhengyu ; Wang, Jinpeng

Jiangnan Univ

关键词: Developing waxy rice;    Branching enzyme;    High-amylose maize starch;    Highly branched dextrin;   

DOI  :  10.1016/j.foodchem.2016.02.061

学科分类：食品科学和技术

【 摘 要 】

Branching enzyme (BE, EC 2.4.1.18) was isolated from the developing waxy rice endosperm and used to prepare a highly branched dextrin based on high-amylose maize starch (HAMS) as a substrate. The molecular mass of the starch initially degraded quickly from 2.5 x 10(7) to 4.1 x 10(5) Da, and then stabilized, with a minimal increase during the BE treatment. The resultant branched dextrin had a narrow size distribution, with a mean molecular weight of 5.1 x 10(5) Da and a polydispersity index (PI) of 1.567. The results of high-performance anion exchange chromatography indicated that the degree of polymerization (DP) of the branched chains ranged from 3 to 27; approximately 75.26% of these chains were short (DP < 10). These findings suggest that the isolated BE can cleave long chains into oligosaccharides, subsequently transferring oligosaccharides into highly branched dextrins with a narrow size distribution and short side chains. (C) 2016 Elsevier Ltd. All rights reserved.