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A correction was published on 18 December 2012, see Int. J. Mol. Sci. 2012, 13(12), 17292-17293.

Int. J. Mol. Sci. 2012, 13(1), 929-942; doi:10.3390/ijms13010929
Article

Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion

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Received: 16 December 2011; in revised form: 5 January 2012 / Accepted: 5 January 2012 / Published: 17 January 2012
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Abstract: Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse 1H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst procedure. Using various concentrations and incubation times with branching enzyme (EC 2.4.1.18) without or with additional treatment with the hydrolytic enzymes; β-amylase (EC 3.2.1.2), α-glucosidase (EC 3.2.1.20), or amyloglucosidase (EC 3.2.1.3) the proportion of α-(1-6) linkages was increased by up to a factor of 4.1, 5 and 5.8 in waxy maize, wheat and potato starches, respectively. The proportion of SDS was significantly increased when using hydrolytic enzymes after treatment with branching enzyme but it was only for waxy maize that the proportion of α-(1-6) bonds and the in vitro digestion profile was significantly correlated.
Keywords: branching enzyme; α-1,6-linkages; wheat; waxy maize; potato branching enzyme; α-1,6-linkages; wheat; waxy maize; potato
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
  • Correction

    A correction was published on 17 December 2012: http://www.mdpi.com/1422-0067/13/12/17292 (PDF, 123 KB)

    The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS [1]. Section 3.1 The gelatinization of samples for branching enzyme treatment was not processed by jet cooking at pH 6.1 and 140 °C with a holding time of 5–7 min, but by the adjustment of pH to 6.1 at room temperature, heated to 75 °C, adjusted to pH = 6.1, kept at 75 °C for 20 h, adjusted pH to 3.5, incubated at 93 °C for 30 min and finally adjusted pH to 5.5 at 93 °C. Moreover, throughout the paper text and in Tables and Figures the term “jet cooked” should be replaced with “gelatinized”. The authors and publisher apologize for the inconvenience.

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MDPI and ACS Style

Kasprzak, M.M.; Lærke, H.N.; Hofmann Larsen, F.; Bach Knudsen, K.E.; Pedersen, S.; Jørgensen, A.S. Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion. Int. J. Mol. Sci. 2012, 13, 929-942.

AMA Style

Kasprzak MM, Lærke HN, Hofmann Larsen F, Bach Knudsen KE, Pedersen S, Jørgensen AS. Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion. International Journal of Molecular Sciences. 2012; 13(1):929-942.

Chicago/Turabian Style

Kasprzak, Mirosław Marek; Lærke, Helle Nygaard; Hofmann Larsen, Flemming; Bach Knudsen, Knud Erik; Pedersen, Sven; Jørgensen, Anne Skov. 2012. "Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion." Int. J. Mol. Sci. 13, no. 1: 929-942.



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