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Effect of 4-α-Glucanotransferase Modification on the Digestibility of Rice Starch
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    Abstract:

    This manuscript study the effect of 4-α-GTase on the digestibility of rice starch,then the corresponding mechanisms was elucidated by differential scanning calorimetry(DSC),X-ray diffraction(X-ray),and scanning electron microscope(SEM).It was found that: 1) The content of the slowly digestible starch(SDS) in starch increased to the maximum value when modified for 3～4 h by 4-α-GTase(50 U/g dry starch),and then decreased with increasing of the modification time;2)During of 2～6 h modification,the rate of retrogradation was accelerated,then gradually decreased after 6 h;3) The crystal structure of starch was changed from A-type to B-type after treated by 4-α-GTase;4) The surface of starch became rough and irregular with more and smaller fraction stacked.From the above results,it is can be concluded that the changes of the digestibility could be attributed to the changes of structure and property.

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CAO Xu, WANG Jin-peng, CHEN Guang-yao, TIAN Yao-qi, XU Xue-ming, JIN Zheng-yu. Effect of 4-α-Glucanotransferase Modification on the Digestibility of Rice Starch[J]. Journal of Food Science and Biotechnology,2011,30(2):194-199.

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  • Online: June 17,2014
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