环糊精酶改性对淀粉结构及消化特性的影响  

Effects of Cyclodextin-Acting Enzyme Modification on Starch Structure and Digestibility

作　　者：纪杭燕 金征宇[1,2,3] JI Hangyan;JIN Zhengyu(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Synergetic Innovation Center of Food Safety and Nutrition,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品营养与安全协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2022年第11期48-56,共9页Journal of Food Science and Biotechnology

基　　金：江苏省自然科学基金项目(BK20221077);中国博士后创新人才支持计划项目(BX20220135);中国博士后科学基金面上项目(2022M711367);江苏省“卓越博士后计划”项目(2022ZB490)。

摘　　要：淀粉是人类主食的主要组分和能量供应的主要来源,提升淀粉的营养品质对人体健康具有重要价值。酶法改性具有高效、专一性强和符合清洁标签等优势,是提升淀粉品质的重要手段。作者研究了环糊精葡萄糖基转移酶(Cyclodextrin glucosyltransferase,CGTase)和环糊精水解酶(Cyclodextrinase,CDase)对玉米淀粉的协同改性效果。分别采用CGTase单独添加、CGTase和CDase同时添加、CGTase和CDase顺序添加3种改性方式,并对改性后淀粉产物的结构以及消化性进行分析。结果表明,双酶改性使得产物中麦芽低聚糖比例显著提升,而对应的环糊精比例显著下降。经3种方式改性后淀粉结构发生明显解聚,DP 13~24、DP 25~36和DP> 37的链长比例下降,而DP <13的链长比例显著提升。此外,酶改性显著提升了抗性淀粉组分的含量。因此,CGTase和CDase双酶改性在提升淀粉营养品质中具有良好的应用前景。Starch is the main component of human staple food and the main source of energy supply.The improvement of starch nutrition quality is of great value to human health.Enzymatic modification is an important method to improve the starch quality due to its advantages of high efficiency,high specificity,and compliance with clean label.This research mainly studied the synergistic modification effect of cyclodextrin glucosyltransferase(CGTase)and cyclodextrinase(CDase) on corn starch.The structure and digestibility of modified starch products were analyzed by adding CGTase alone,CGTase and CDase simultaneously,and CGTase and CDase sequentially.The results indicated that the dual-enzyme modification significantly increased the proportion of malto-oligosaccharides in the products,while that of cyclodextrins decreased significantly.After modified in three ways,the starch structure was significantly depolymerized.The chain length ratios of DP 13~24,DP 25~36 and DP> 37decreased,while the chain length ratio of DP <13 increased significantly.In addition,the content of resistant starch was significantly increased after enzymatic modification.Thus,dual-enzyme modification via CGTase and CDase has a good application prospect in improving the nutritional quality of starch.

关 键 词：环糊精葡萄糖基转移酶 环糊精水解酶 淀粉结构 低聚糖 淀粉消化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]