Abstract
In this study, pea starch was modified with maltogenic α-amylase and then its physicochemical properties, chain length distribution, and in vitro digestibility were examined. An analysis of the starch products resulting from the maltogenic α-amylase treatment revealed a decrease in the molecular weight, an increase in the proportion of short chains [degree of polymerization (DP) <13], a decrease in the proportion of long chains (DP > 13), and a decrease in viscosity, resulting in slower digestion. The results indicated that maltogenic α-amylase can selectively hydrolyze α-1,4- and α-1,6-glycosides to some extent. Cleaving the α-1,4 linkage of starch facilitated the transfer of the non-reducing D-glucosyl residues of maltose, thereby generating an α-1,6 branch linkage. The reaction between maltogenic α-amylase and pea starch was affected by the reaction time and enzyme concentration. The maximum slowly digestible starch content (38.5%) was obtained by digesting samples with 60.0 ppm maltogenic α-amylase for 4.0 h. These findings demonstrate that modifying pea starch using maltogenic α-amylase can generate starch products with new branching structures conducive to slow digestion.
Published Version
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