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Low digestion property of amylosucrase-modified waxy adlay starch

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Abstract

Structural and digestion properties of amylosucrase-modified waxy adlay starch were investigated. The unique reaction of amylosucrase caused a decrease and an increase in the proportion of short chains and long chains, respectively, via attachment of glucosyl units to the non-reducing ends of branch chains. The in vitro digestion profile of amylosucrase-modified starch revealed that elongated branch chains were the main reason for high contents of slowly digestible and resistant starches due to formation of a more perfect crystalline structure via easy association between elongated branch chains. The glucose response in mice after consumption of amylosucrase-modified starch was similar to the response for commercial resistant starch with a gradual increase followed by a gradual decrease in blood glucose concentrations over a prolonged time. Both in vitro and in vivo tests were used to verify increased resistance to digestive enzymes caused by amylosucrase modification.

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Authors and Affiliations

  1. Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Korea

    Eun Jeong Kim, Ha Ram Kim & Tae Wha Moon

  2. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Korea

    Seung Jun Choi

  3. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104, Korea

    Cheon-Seok Park

  4. Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Korea

    Tae Wha Moon

Authors
  1. Eun Jeong Kim
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  2. Ha Ram Kim
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  3. Seung Jun Choi
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  4. Cheon-Seok Park
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  5. Tae Wha Moon
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Correspondence to Tae Wha Moon.

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Kim, E., Kim, H., Choi, S. et al. Low digestion property of amylosucrase-modified waxy adlay starch. Food Sci Biotechnol 25, 457–460 (2016). https://doi.org/10.1007/s10068-016-0063-1

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  • DOI: https://doi.org/10.1007/s10068-016-0063-1

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