Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level
DC Field | Value | Language |
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dc.contributor.author | Jung H.-T. | - |
dc.contributor.author | Park C.-S. | - |
dc.contributor.author | Shim Y.-E. | - |
dc.contributor.author | Shin H. | - |
dc.contributor.author | Baik M.-Y. | - |
dc.contributor.author | Kim H.-S. | - |
dc.contributor.author | Yoo S.-H. | - |
dc.contributor.author | Seo D.-H. | - |
dc.contributor.author | Lee B.-H. | - |
dc.date.available | 2020-03-03T06:47:05Z | - |
dc.date.created | 2020-02-24 | - |
dc.date.issued | 2020-04 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17803 | - |
dc.description.abstract | Amylosucrase (AS) catalyzes the transfer of a glucosyl unit from sucrose onto α-1,4-linked glucan polymers in starch. In this study, AS from Deinococcus geothermalis (DgAS) was applied to produce modified rice starches with slowly digestible properties. DgAS-treated waxy and normal rice starches showed significantly (p < 0.05) elevated degrees of polymerization, suggesting that the external chains were elongated. Additionally, the crystalline structures of starches changed from A- to B-type, and the temperature transition properties of enzymatically modified rice starches increased. The amounts of slowly digestible starch (SDS) increased remarkably (20.1% and 18.8%; waxy and normal rice starches, respectively), and the DgAS-treated rice starches were slowly hydrolyzed to glucose at the mammalian mucosal α-glucosidase level. Thus, DgAS-treated rice starches can be used to produce SDS-based ingredients that attenuate the glucose spike after glycemic food ingestion. © 2018 Elsevier B.V. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier B.V. | - |
dc.relation.isPartOf | International Journal of Biological Macromolecules | - |
dc.title | Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000525795400076 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2020.01.266 | - |
dc.identifier.bibliographicCitation | International Journal of Biological Macromolecules, v.149, pp.767 - 772 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85079006286 | - |
dc.citation.endPage | 772 | - |
dc.citation.startPage | 767 | - |
dc.citation.title | International Journal of Biological Macromolecules | - |
dc.citation.volume | 149 | - |
dc.contributor.affiliatedAuthor | Jung H.-T. | - |
dc.contributor.affiliatedAuthor | Shim Y.-E. | - |
dc.contributor.affiliatedAuthor | Shin H. | - |
dc.contributor.affiliatedAuthor | Lee B.-H. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Amylosucrase from Deinococcus geothermalis | - |
dc.subject.keywordAuthor | Rice starch | - |
dc.subject.keywordAuthor | Slowly digestible starch | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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