酶处理程度对酶改大米淀粉结构和理化性质的影响

IF 1.2 4区化学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Carbohydrate Chemistry Pub Date : 2020-01-01 DOI:10.1080/07328303.2020.1788574

Hye Rin Park , Jihyun Kang , Shin-Joung Rho , Yong-Ro Kim

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引用次数: 7

摘要

比较了4-α-葡聚糖转移酶(4α gtase)对大米淀粉进行酶处理1、24、96 h后的结构和理化性质。具体而言，分析了天然大米淀粉和4α gtase处理的大米淀粉(GS)的凝胶性质及其结构特征。GS的平均分子量随着处理时间的增加而降低，处理96 h后为4.73 × 104 g/mol。4α - gtase将α-葡聚糖从一条链转移到另一条链，使链长分布变宽。酶处理还改变了淀粉的凝胶性质，并根据处理时间降低了淀粉的粘度，这可能是由于分子量分布和支链长度分布的变化。此外，GS的总体特征与麦芽糖糊精有显著差异。经过不同程度4α - gtase处理后的GS的理化特性表明其可用于食品和制药行业。

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Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment

The structure and physicochemical properties of rice starch modified with 4-α-glucanotransferase (4αGTase) were compared for different enzyme treatment times (1, 24, and 96 h). Specifically, the gelation properties of native rice starch and 4αGTase-treated rice starch (GS) were analyzed regarding their structural characteristics. The average molecular weight of GS decreased with increasing treatment time, and was 4.73 × 10⁴ g/mol after 96 h of treatment. The chain length distribution was also broadened with the enzyme treatment, as 4αGTase transferred α-glucan from one chain to another. The enzyme treatment also altered the gelation properties and decreased the viscosity of the starch depending on the treatment time, perhaps due to the changes in molecular weight distribution and branched chain length distribution. Moreover, the overall characteristics of GS differed significantly from those of maltodextrin. The physicochemical characteristics of GS with different degrees of 4αGTase treatment suggest that it can be used in the food and pharmaceutical industries.

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来源期刊

Journal of Carbohydrate Chemistry 化学-生化与分子生物学

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Carbohydrate Chemistry serves as an international forum for research advances involving the chemistry and biology of carbohydrates. The following aspects are considered to fall within the scope of this journal: -novel synthetic methods involving carbohydrates, oligosaccharides, and glycoconjugates- the use of chemical methods to address aspects of glycobiology- spectroscopic and crystallographic structure studies of carbohydrates- computational and molecular modeling studies- physicochemical studies involving carbohydrates and the chemistry and biochemistry of carbohydrate polymers.