Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion

International Journal of Molecular Sciences

Mirosᐪw Marek Kasprzak²  Helle Nygaard Lærke²  Flemming Hofmann Larsen¹  Knud Erik Bach Knudsen²  Sven Pedersen³ 

[1] Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark; E-Mail:;Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark; E-Mails:;Novozymes A/S, Krogshøjvej 36, Bagsværd DK-2880, Denmark; E-Mails:

关键词: branching enzyme;    α-1;    6-linkages;    wheat;    waxy maize;    potato;   

DOI  :  10.3390/ijms13010929

来源: mdpi

【 摘 要 】

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse ¹H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1–6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1–6) bonds and the in vitro digestion profile was significantly correlated.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.