Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties
- Authors
- Li, D.; Fu, X.; Mu, S.; Fei, T.; Zhao, Y.; Fu, J.; Lee, Byung-Hoo; Ma, Y.; Zhao, J.; Hou, J.; Li, X.; Li, Z.
- Issue Date
- 31-Jul-2021
- Publisher
- ELSEVIER
- Keywords
- 4,6-α-Glucosyltransferase; Blood sugar; Digestibility; Potato starch; Viscoelasticity
- Citation
- International Journal of Biological Macromolecules, v.183, pp.1248 - 1256
- Journal Title
- International Journal of Biological Macromolecules
- Volume
- 183
- Start Page
- 1248
- End Page
- 1256
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/81709
- DOI
- 10.1016/j.ijbiomac.2021.05.032
- ISSN
- 0141-8130
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/81709)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.