Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level
- Authors
- Jung H.-T.; Park C.-S.; Shim Y.-E.; Shin H.; Baik M.-Y.; Kim H.-S.; Yoo S.-H.; Seo D.-H.; Lee B.-H.
- Issue Date
- Apr-2020
- Publisher
- Elsevier B.V.
- Keywords
- Amylosucrase from Deinococcus geothermalis; Rice starch; Slowly digestible starch
- Citation
- International Journal of Biological Macromolecules, v.149, pp.767 - 772
- Journal Title
- International Journal of Biological Macromolecules
- Volume
- 149
- Start Page
- 767
- End Page
- 772
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17803
- DOI
- 10.1016/j.ijbiomac.2020.01.266
- ISSN
- 0141-8130
- 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.
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