한빛사논문
- 조회459
Myeongsu Jo a,b, Jing Qi a, Zhenjiao Du a, Yonghui Li a, Yong-Cheng Shi a
aDepartment of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
bCenter for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea
Corresponding author : Yong-Cheng Shi
Abstract
Starches are hydrolyzed into monosaccharides by mucosal α-glucosidases in the human small intestine. However, there are few studies assessing the direct digestion of starch by these enzymes. The objective of this study was to investigate the changes in the structure and enzyme binding of starches during in vitro hydrolysis by mammalian mucosal enzymes. Waxy maize (WMS), normal maize (NMS), high-amylose maize (HAMS), waxy potato (WPS), and normal potato (NPS) starches were examined. The order of the digestion rate was different compared with other studies using a mixture of pancreatic α-amylase and amyloglucosidase. NPS was digested more than other starches. WPS was more digestible than WMS. Hydrolyzed starch from NPS, NMS, WPS, WMS, and HAMS after 24 h was 66.4, 64.2, 61.7, 58.7, and 46.2 %, respectively. Notably, a significant change in the morphology, reduced crystallinity, and a decrease in the melting enthalpy of the three starches (NPS, NMS, and WPS) after 24 h of hydrolysis were confirmed by microscopy, X-ray diffraction, and differential scanning calorimetry, respectively. The bound enzyme fraction of NPS, NMS, and WPS increased as hydrolysis progressed. In contrast, HAMS was most resistant to hydrolysis by mucosal α-glucosidases in terms of digestibility, changes in morphology, crystallinity, and thermal properties.
논문정보
- Research article
- 2024년 03월 (BRIC 등록일 2024-04-05)
- 국내+국외 연구진
- 생명과학 > 식품학
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