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Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches

查看全文 作　　者：Qing [1,2]Liu;Yihui [1,2]Wang;Yueyue [1,2]Yang;Shichao [1,2]Bian;Xing [1,2]Zhou;Kunfu [3]Zhu;Lulian [4]Xu;Zhengyu [1,2,5]Jin;Aiquan [1,2,5]Jiao 高影响力作者 机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,China;[2]School of Food Science and Technology,Jiangnan University,Wuxi,214122,China;[3]Shandong Zhushi Pharmaceutical Group Co.,Ltd,Heze,274300,China;[4]Department of Pediatric Endocrinology,The Affiliated Wuxi Children's Hospital of Nanjing Medical University,Wuxi,214023,China;[5]Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi,214122,China高影响力机构 出　　处：《Food Bioscience》索引2022年第47卷第3期,共8页高影响力期刊 基　　金：supported by the Speical Support for Post-doc Creative Funding in Shandong Province(NO.2020003072);Jiangsu Agricultural Science and Technology Innovation Fund(CX(17)2022);the Science&Technology Pillar Program of Jiangsu Province(BE2018304);Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-201904). 摘　　要：Amylose content has a profound impact on the contents of slowly digestible starch and resistant starch.Enzymatic debranching is a safe method to increase the amylose content,however,the lower substrate concentration and high viscosity of fully gelatinized starch limit the efficiency and yield of this method.This paper aims to explore the effects of extrusion and enzymatic debranching on increasing the amylose content thereby increasing slowly digestible starch and resistant starch contents.Different starch concentrations (10%,15%,and 20%) of extruded corn starch (ECS) and extruded potato starch (EPS) were used to debranch.Both debranched ECS and debranched EPS showed high amylose content of approximately 90%,indicating that all samples with different starch concentrations achieved high-efficiency enzymatic debranching.The high-performance liquid chromatograph results indicated that the samples were mainly short amylose.The samples exhibit a typical B-type crystalline structure and the relative crystallinity of them exceeds 37%.The short amylose exhibited rapid rearrangement ability,with the gelatinization temperature range of rescanning determined as 80–125℃,this will facilitate the formation of slowly digestible starch and resistant starch.The slowly digestible starch and resistant starch contents of the samples (debranched ECS and debranched EPS) were between 23% and 30% and between 31% and 37%,respectively.These results indicate that the extrusion and enzymatic debranching of a high substrate concentration can efficiently increase the amylose content,thereby significantly reducing the digestibility of starch,and has broad prospects of the actual production of slowly digestible starch and resistant starch. 关 键 词：STARCH EXTRUSION Enzymatic debranching Structural characteristics DIGESTIBILITY
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