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Effects of α ‐maltotriohydrolase hydrolysis prior to debranching on the structure and digestibility of normal maize starch
Author(s) -
Wu Chunsen,
Zhou Xing,
Wei Benxi,
Tian Yaoqi,
Xu Xueming,
Jin Zhengyu
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600078
Subject(s) - pullulanase , hydrolysis , starch , crystallinity , chemistry , degree of polymerization , glucan , resistant starch , food science , polymerization , polymer , biochemistry , organic chemistry , crystallography
Gelatinized normal maize starch was hydrolyzed by glucan 1,4 α‐maltotriohydrolase (AMTS) to various degrees, and then debranched by pullulanase and retrograded at 4°C for 48 h to enhance the formation of type III resistant starch (RS3). AMTS hydrolyzes starch through combined exo‐ and endo‐action, and favors the production of maltotriose. After AMTS hydrolysis, the relative crystallinity and RS contents had all increased, and the highest relative crystallinity (59.2%) and RS content (40.8%) were obtained after 2 h of hydrolysis. The short‐length chains (degree of polymerization (DP) 13–30) and long‐length chains (DP > 130) were nearly simultaneously hydrolyzed by AMTS; thus, medium‐length chains with a DP of 30–130 accumulated after moderate hydrolysis. The results suggest that RS3 formation is affected by branch chain lengths, especially medium‐length chains (DP 30–130), and it can be improved when AMTS hydrolysis precedes debranching.