NDLI: Low digestion property of amylosucrase-modified waxy adlay starch

Content Provider	Springer Nature Link
Author	Kim, Eun Jeong Kim, Ha Ram Choi, Seung Jun Park, Cheon Seok Moon, Tae Wha
Copyright Year	2016
Abstract	Structural and digestion properties of amylosucrase-modified waxy adlay starch were investigated. The unique reaction of amylosucrase caused a decrease and an increase in the proportion of short chains and long chains, respectively, via attachment of glucosyl units to the non-reducing ends of branch chains. The in vitro digestion profile of amylosucrase-modified starch revealed that elongated branch chains were the main reason for high contents of slowly digestible and resistant starches due to formation of a more perfect crystalline structure via easy association between elongated branch chains. The glucose response in mice after consumption of amylosucrase-modified starch was similar to the response for commercial resistant starch with a gradual increase followed by a gradual decrease in blood glucose concentrations over a prolonged time. Both in vitro and in vivo tests were used to verify increased resistance to digestive enzymes caused by amylosucrase modification.
Starting Page	457
Ending Page	460
Page Count	4
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	25
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2016-04-30
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	amylosucrase adlay starch digestibility blood glucose level Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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