Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment.

Resistant Starch Starch / chemistry Amylopectin / chemistry Glucosyltransferases / chemistry
Amylosucrase modification Crystalline structure Hydrothermal treatment Resistant starch Starch retrogradation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jul 2023
Historique:
received: 31 10 2022
revised: 27 01 2023
accepted: 13 02 2023
pubmed: 25 2 2023
medline: 11 3 2023
entrez: 24 2 2023
Statut: ppublish

Résumé

The aim of this study was to reveal the underlying mechanism contributing towards the formation of resistant starch (RS) in amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment. The branch chains of waxy corn starch were continuously elongated by amylosucrase, and the retrogradation of elongated starches with weight-average chain length (CL

Identifiants

DOI: 10.1016/j.foodchem.2023.135703 PMID: 36827780
pubmed: 36827780
pii: S0308-8146(23)00320-5
doi: 10.1016/j.foodchem.2023.135703
pii:
doi:

Substances chimiques

Resistant Starch 0
amylosucrase EC 2.4.1.4
Starch 9005-25-8
Amylopectin 9037-22-3
Glucosyltransferases EC 2.4.1.-

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

135703

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ren Wang (R)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Pinxin Rui (P)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Tao Wang (T)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Wei Feng (W)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Zhengxing Chen (Z)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Xiaohu Luo (X)

College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, People's Republic of China. Electronic address: xh06326@gmail.com.

Hao Zhang (H)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: leslie198907@foxmail.com.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Fibre alimentaire › Amidon résistant › Resistant starch formation mechanism of...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Resistant starch formation mechanism of...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Amylopectine › Resistant starch formation mechanism of...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Transferases › Glycosyltransferase › Hexosyltransferases › Glucosyltransferases › Resistant starch formation mechanism of...