Open AccessPreparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase
Author(s) -
Ruomin Li,
Huanxin Zhang,
Shaowei Pan,
Mengwei Zhu,
Yi Zheng
Publication year - 2022
Publication title -
acs omega
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.779
H-Index - 40
ISSN - 2470-1343
DOI - 10.1021/acsomega.2c00462
Subject(s) - starch , branching (polymer chemistry) , amylase , chemistry , hydrolysis , glycogen branching enzyme , enzyme , enzymatic hydrolysis , chromatography , corn starch , solubility , maize starch , modified starch , digestion (alchemy) , organic chemistry , food science , glycogen synthase
The aim of this study was to modify the digestibility and structure of corn starch by treatment with compound enzymes. Corn starch was treated with two enzymes (α-amylase, which catalyzes hydrolysis, and branching enzyme, a transglycosidase that catalyzes branch formation), and the reaction was monitored by determining the content of slowly digestible starch in the reaction product. The fine structure and physical and chemical properties of enzyme-modified starch samples were analyzed using scanning electron microscopy, gel chromatography, and X-ray diffraction methods; modified starch has a high degree of branching, a high proportion of short-chain branched structures, and greatly improved solubility. The results show that the slow digestion performance of corn starch was significantly improved after hydrolysis by α-amylase for 4 h and treatment with branching enzyme for 6 h. These results show that enzymatic modification of corn starch can improve its slow digestibility properties.