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Changsha University of Science and Technology
Amylosucrase; modified starch; physicochemical properties; digestibility
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Full-Text Articles in Life Sciences
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …