Impact of beta-amylase degradation on properties of sugary maize soluble starch particles

卷:177

Miao, Ming ; Li, Rong ; Huang, Chao ; Jiang, Bo ; Zhang, Tao

关键词: Sugary maize;    Soluble starch particle;    beta-Amylase;    Nanostructure;    Thinning effect;    Branch density;    Biodegradability;   

DOI  :  10.1016/j.foodchem.2014.12.101

学科分类：食品科学和技术

【 摘 要 】

In this study, beta-amylase degradation was used to modulate the fine structure and intestinal biodegradability of sugary maize soluble starch particles. The remnants from extended beta-amylase degradation of soluble starch particles exhibited a resistance to the enzyme action, and the particle size ranged from 30 to 105 nm in diameter. The molecular weight distributions of enzyme treated starch particles and their debranched chain length distributions showed beta-amylolysis had a thinning effect at the outmost surface of soluble starch particles, resulting in an increase of DP 2-5 chains through shortening of the external long chains. The percentage of alpha-1,6 linkages reached up to 14.1%. No significant changes occurred in the IR characteristic peaks of modified starch particles, and the primary chemical structure was preserved. The digestion behaviour showed that enzyme treated starch particle had a low digestion rate, which would help designing highly branched nano-particles as a potential delivery carrier for functional components. (C) 2015 Elsevier Ltd. All rights reserved.