Language selection

Search

Development of maize starch with a slow digestion property using maltogenic α-amylase

Miao, M., Xiong, S., Ye, F., Jiang, B., Cui, S.W., Zhang, T. (2014). Development of maize starch with a slow digestion property using maltogenic α-amylase, 103(1), 164-169. http://dx.doi.org/10.1016/j.carbpol.2013.12.041

Abstract

In this study, maltogenic α-amylolysis was used to modulate the fine structure of starch responsible for the slow digestion property. The normal maize starch was treated using maltogenic α-amylase for 6 h and showed an increase of slowly digestible starch from 11.1% to 19.6%. Compared to the control starch, the iodine binding analysis showed that the wavelength of maximum absorption and the absorbance was substantially reduced with initial maltogenic α-amylase treatment. The maltogenic α-amylolysis decreased in molecular weight from 32.5 × 107 to 9.0 × 104 g/mol and increased in the number of shorter chains (DP < 13) from 25.5% to 44.8%, which was also accompanied by a reduction of longer chains (DP > 13). The increase in the amount of shorter chains was attributed to the slow digestion property of starch. These results suggest that the normal maize starches modified with partial maltogenic α-amylolysis produced new, fine structures with slow digestible characteristics. © 2013 Published by Elsevier Ltd. All rights reserved.

Report a problem on this page
Please select all that apply:
Date modified: