Effects of β-Amylolysis on the Resistant Starch Formation of Debranched Corn Starches.
Summary of "Effects of β-Amylolysis on the Resistant Starch Formation of Debranched Corn Starches."
Retrograded amylose is resistant to digestion by amylolytic enzymes, which is known as resistant starch type III (RS3). In this study we investigated the effect of β-amylase hydrolysis on the formation and physicochemical properties of RS3 from debranched corn starches. Three types of corn starch (Hylon VII, Hylon V, and common corn) were first gelatinized and then hydrolyzed using β-amylase to varying degrees. The resultant hydrolyzed starch was debranched with isoamylase and then exposed to temperature cycling to promote RS formation. A broad endotherm from approximately 45 to 120 °C and a small endotherm above 150 °C were noted for all retrograded starches. All three corn starches had increased RS contents after moderate β-amylolysis, with Hylon V having the highest RS content at 70.7% after 4 h of β-amylolysis. The results suggest that RS3 formation is affected by the starch composition as well as the starch structure and can be increased by moderate β-amylolysis.
Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
Medical and Biotech [MESH] Definitions
Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)
Oil from ZEA MAYS or corn plant.
Electrophoresis, Starch Gel
Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium.
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