Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Foods

Niels De Brier¹  LommeJ. Deleu²  JanA. Delcour²  Konstantinos Korompokis² 

[1] Belgian Red Cross, Motstraat 42, B-2800 Mechelen, Belgium;Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;

关键词: amylomaltase;    wheat starch;    amylopectin chain elongation;    starch rheological properties;    in vitro starch digestion;   

DOI  :  10.3390/foods10020303

来源: DOAJ

【 摘 要 】

The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R² = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R² = 0.92) and rate (R² = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.

【 授权许可】

Unknown