In vitro digestibility of kudzu starch by using α‐amylase and glucoamylase
作者： Li Guo , Jian Hu , Xin Zhou , Xueling Li , Xianfeng Du
关键词: Kudzu 、 Amylase 、 Starch 、 Enzyme 、 Resistant starch 、 Food science 、 Biochemistry 、 Hydrolysis 、 In vitro 、 Glycemic 、 Chemistry
摘要: Kudzu starch is used as a nutritious food in East Asia, however, its impact on glycemic response unclear. The objective was to investigate susceptibility digestive enzymes compared other root starches. We investigated the enzyme kinetics and hydrolytic rate of porcine pancreatic α-amylase, examined vitro digestibility using enzymes, measured rapidly digestible (RDS), slowly (SDS), resistant (RS) kudzu starch. results indicated that, starches, Km value granular largest, but after gelatinization, significantly decreased. During digestion, crystallinity increased from 34.8 38.4% 43.6% 20 120 min, respectively. RDS, SDS, RS were 5.66, 25.88, 68.46%, After RDS SDS 48.79 39.83%, decreased 11.38%. Thus, it important regulate gelatinization keep optimal levels order maintain balance blood glucose levels. Incompletely gelatinized will be interest viewpoint developing starchy foods.
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