Pea starch (Pisum sativum L.) with slow digestion property produced using beta-amylase and transglucosidase

Shi, Miaomiao, Zhang, Zhiheng, Yu, Shujuan, Wang, Kai, Gilbert, Robert G. and Gao, Qunyu (2014) Pea starch (Pisum sativum L.) with slow digestion property produced using beta-amylase and transglucosidase. Food Chemistry, 164 317-323. doi:10.1016/j.foodchem.2014.05.045

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Author Shi, Miaomiao
Zhang, Zhiheng
Yu, Shujuan
Wang, Kai
Gilbert, Robert G.
Gao, Qunyu
Title Pea starch (Pisum sativum L.) with slow digestion property produced using beta-amylase and transglucosidase
Formatted title
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2014-12-01
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2014.05.045
Volume 164
Start page 317
End page 323
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2015
Language eng
Subject 1106 Human Movement and Sports Science
1602 Criminology
Formatted abstract
Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respectively. Starches treated by a combination of β-amylase and transglucosidase exhibited a smaller amount of longer amylopectin chains, a larger amount of short amylopectin chains, and higher branching fraction. The branching fraction was significantly increased, with an increase of 8%, 10%, 13% and 14% for WP-B, WP-BT, SP-B and SP-BT, respectively. The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents. The C-type crystalline structure completely disappeared after enzymatic treatment. The results support previous findings that increases in the amount of shorter amylopectin chains and branch fraction are likely to contribute to the slow digestion of starch.
Keyword Pea starch
Slowly digestible starch
β-Amylase
Transglucosidase
Chain length distribution
1H NMR
beta-Amylase
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
Centre for Nutrition and Food Sciences Publications
 
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