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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Non-granular starch with a range of physical structure and enzyme susceptibility by precipitation in sodium-hydroxide dispersions
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Non-granular starch with a range of physical structure and enzyme susceptibility by precipitation in sodium-hydroxide dispersions

机译：具有一系列物理结构和酶溶血性的非粒状淀粉，通过氢氧化钠分散体沉淀

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Enzyme susceptibility of starch may be described by its digestion extent and rate. The % of non-digested starch (NDS) in vitro would be expected to be related to the resistant starch (RS) levels of the starch. RS has been linked to a number of healthbenefits, and the digestion rate may be related to the glycemic index of the food. The main objective was to produce materials with different physical structure and enzyme susceptibility by precipitation from sodium hydroxide dispersions using two precipitants and different starch compositions. A second objective was to relate the physical structure of the precipitates to enzyme susceptibility. High-amylose maize starch (HAMS) and mixtures with different proportions of linear and branched fractions isolated from HAMS were tested. Ammonium sulfate precipitates (ASP) from whole starch contained 40% NDS while ethanol precipitates (EP) from whole starch contained 22% NDS. The proportion of NDS increased with increasing proportion of linear fraction from 23% (0% linear) to 53% (100% linear) for ASP and from 2% (0% linear) to 30% (100% linear) for EP. A greater proportion of the digestible portion of the starch was digested in the first 60 min for EP compared to ASP. For example, 85% of the digestible portion of whole starch was digested in the first 60 min for EP compared to 45% for ASP. All ASP showed B-type crystallinity while all EP showed V-type. The proportion of crystallinity was about 20% for all ASP and about 30% for all EP; therefore extent of crystallinity did not relate to enzyme susceptibility. By varying starch composition and precipitant, novel starch materials with a range of enzyme susceptibility were produced by the strategy of removing all inherent order by first fully dispersing the starch.
机译：淀粉的酶敏感性可以通过其消化程度和速率来描述。预期淀粉的抗性淀粉（Rs）水平有关的体外非消化淀粉（NDS）的百分比。 RS已与许多健康纤维纤维联系，消化率可能与食物的血糖指数有关。主要目的是通过使用两种沉淀剂和不同的淀粉组合物从氢氧化钠分散体沉淀来生产具有不同物理结构和酶敏感性的材料。第二个目的是将沉淀物的物理结构与酶敏感性相关联。测试高淀粉γ淀粉（火腿）和具有不同比例的线性和分支级分的混合物进行了测试。来自整个淀粉的硫酸铵沉淀物（ASP）含有40％的Nds，而来自整个淀粉的乙醇沉淀（EP）含有22％的Nds。 Nds的比例随着23％（0％线性）至53％（100％线性）的线性分数的比例增加，2％（0％线性）至30％（100％线性）进行EP。与ASP相比，在前60分钟中消化了淀粉的易消化部分的比例更大。例如，在前60分钟中消化了85％的整个淀粉的易消化部分，而AS的45％则消化。所有ASP都显示出B型结晶度，而所有EP显示V型。结晶度的比例为所有ASP的约20％，所有EP的约30％;因此结晶程度与酶易感性无关。通过改变淀粉组合物和沉淀剂，通过首先通过首先分散淀粉来除去所有固有秩序的策略，产生具有一系列酶敏感性的新淀粉材料。

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