Publication: Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
Issued Date
2014-07-17
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ISSN
01448617
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2-s2.0-84897054271
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Mahidol University
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SCOPUS
Bibliographic Citation
Carbohydrate Polymers. Vol.107, No.1 (2014), 182-191
Suggested Citation
Phatcharee Kittisuban, Byung Hoo Lee, Manop Suphantharika, Bruce R. Hamaker Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources. Carbohydrate Polymers. Vol.107, No.1 (2014), 182-191. doi:10.1016/j.carbpol.2014.02.033 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/33619
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Title
Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
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Abstract
Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with β-amylase (BA) were used to increase the amount of α-1,6 branching points, which are slowly hydrolyzed by mucosal α-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After α-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched α-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal α-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release. © 2014 Elsevier Ltd.