Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties.
作者： Xiaolei Li , Byung-Hoo Lee , Jingchao Fu , Dan Li , Yakun Zhao
DOI: 10.1016/J.IJBIOMAC.2021.05.032
关键词: Glycogen 、 Enzyme 、 Glycogen branching enzyme 、 Food science 、 Chemistry 、 Potato starch 、 Amylopectin 、 Starch 、 Streptococcus thermophilus 、 Amylose
摘要: … oryzae α-amylase and Klebsiella planticola pullulanase M1. The IMMP-type … maltodextrins have slow glucose generation at the mucosal α-glucosidase level and are slowly digestible …
sci-hub.st 参考文章(46)
Zihua Ao, Senay Simsek, Genyi Zhang, Mahesh Venkatachalam, Bradley L. Reuhs, Bruce R. Hamaker, Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 4540- 4547 ,(2007) , 10.1021/JF063123X
Miaomiao Shi, Zhiheng Zhang, Shujuan Yu, Kai Wang, Robert G. Gilbert, Qunyu Gao, Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase. Food Chemistry. ,vol. 164, pp. 317- 323 ,(2014) , 10.1016/J.FOODCHEM.2014.05.045
Feng Zeng, Fuquan Chen, Fansheng Kong, Qunyu Gao, Rana Muhammad Aadil, Shujuan Yu, Structure and digestibility of debranched and repeatedly crystallized waxy rice starch Food Chemistry. ,vol. 187, pp. 348- 353 ,(2015) , 10.1016/J.FOODCHEM.2015.04.033
Jin-E Shin, Senay Simsek, Bradley L. Reuhs, Yuan Yao, Glucose Release of Water-Soluble Starch-Related α-Glucans by Pancreatin and Amyloglucosidase Is Affected by the Abundance of α-1,6-Glucosidic Linkages Journal of Agricultural and Food Chemistry. ,vol. 56, pp. 10879- 10886 ,(2008) , 10.1021/JF801073U
John Monro, Suman Mishra, Esther Blandford, John Anderson, Russel Genet, Potato genotype differences in nutritionally distinct starch fractions after cooking, and cooking plus storing cool Journal of Food Composition and Analysis. ,vol. 22, pp. 539- 545 ,(2009) , 10.1016/J.JFCA.2008.11.008
Xingfeng Li, Ming Miao, Huan Jiang, Jiangchao Xue, Bo Jiang, Tao Zhang, Yaqi Gao, Yingmin Jia, Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch. Food Chemistry. ,vol. 164, pp. 502- 509 ,(2014) , 10.1016/J.FOODCHEM.2014.05.074
Hye-Jin Jo, Sunghoon Park, Hee-Gon Jeong, Jung-Wan Kim, Jong-Tae Park, Vibrio vulnificusglycogen branching enzyme preferentially transfers very short chains: N1 domain determines the chain length transferred FEBS Letters. ,vol. 589, pp. 1089- 1094 ,(2015) , 10.1016/J.FEBSLET.2015.03.011
Bo Kyung Kim, Hye In Kim, Tae Wha Moon, Seung Jun Choi, Branch chain elongation by amylosucrase: Production of waxy corn starch with a slow digestion property Food Chemistry. ,vol. 152, pp. 113- 120 ,(2014) , 10.1016/J.FOODCHEM.2013.11.145
C Gérard, Cecile Barron, Paul Colonna, Veronique Planchot, Amylose determination in genetically modified starches Carbohydrate Polymers. ,vol. 44, pp. 19- 27 ,(2001) , 10.1016/S0144-8617(00)00194-6
Suman Mishra, John Monro, Duncan Hedderley, Effect of Processing on Slowly Digestible Starch and Resistant Starch in Potato Starch-starke. ,vol. 60, pp. 500- 507 ,(2008) , 10.1002/STAR.200800209