한빛사 논문
Abstract
Ha Ram Kima,b,1,*, Seung Jun Choic, Hee-Don Choib, Cheon-Seok Parkd, Tae Wha Moona,1,*
a Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
b Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju 55365, Republic of Korea
c Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
d Department of Food Science and Biotechnology, Kyunghee University, Yongin 17104, Republic of Korea
*Corresponding authors : Ha Ram Kim, Tae Wha Moon
1Ha Ram Kim and Tae Wha Moon contributed equally to this work.
Abstract
This study examined the contribution of amylose to the organization of each starch fraction in recrystallized starch. Amylosucrase (AS)-modified waxy potato starches with different branch chain lengths were completely solubilized with amylose (3:1 ratio) and recrystallized at 4 °C for 48 h. The content of rapidly digestible starch and resistant starch (RS) showed linear change with degree of AS modification, while slowly digestible starch (SDS) did not. The changes in structural characteristics were tracked according to serial removal of each fraction. Results from iodine binding property, branch chain length, X-ray diffraction, and thermal property analysis indicated that branch chain length of amylopectin determined the length of the amylose-amylopectin double helix and the mobility of amylose and that formation of SDS or RS could be induced by controlling the length of amylopectin chains. These findings could be used for production of customized starches with specific digestive properties for health benefits.
Keywords
Amylosucrase; Amylose; Recrystallization; Digestibility; Branch chain length; Slowly digestible starch; Resistant starch
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