Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties
DC Field | Value | Language |
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dc.contributor.author | Li, D. | - |
dc.contributor.author | Fu, X. | - |
dc.contributor.author | Mu, S. | - |
dc.contributor.author | Fei, T. | - |
dc.contributor.author | Zhao, Y. | - |
dc.contributor.author | Fu, J. | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.contributor.author | Ma, Y. | - |
dc.contributor.author | Zhao, J. | - |
dc.contributor.author | Hou, J. | - |
dc.contributor.author | Li, X. | - |
dc.contributor.author | Li, Z. | - |
dc.date.accessioned | 2021-07-19T02:40:47Z | - |
dc.date.available | 2021-07-19T02:40:47Z | - |
dc.date.created | 2021-05-24 | - |
dc.date.issued | 2021-07-31 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/81709 | - |
dc.description.abstract | Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1–7 into amylose (AMY) or DP 1–12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose. © 2021 Elsevier B.V. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.relation.isPartOf | International Journal of Biological Macromolecules | - |
dc.title | Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000671544400011 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2021.05.032 | - |
dc.identifier.bibliographicCitation | International Journal of Biological Macromolecules, v.183, pp.1248 - 1256 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85105852516 | - |
dc.citation.endPage | 1256 | - |
dc.citation.startPage | 1248 | - |
dc.citation.title | International Journal of Biological Macromolecules | - |
dc.citation.volume | 183 | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | 4,6-α-Glucosyltransferase | - |
dc.subject.keywordAuthor | Blood sugar | - |
dc.subject.keywordAuthor | Digestibility | - |
dc.subject.keywordAuthor | Potato starch | - |
dc.subject.keywordAuthor | Viscoelasticity | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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