Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE). (15th July 2016)

• Record Type: Journal Article
• Authors: Tian, Yaoqi; Chen, Huangli; Zhang, Xiwen; Zhan, Jinling; Jin, Zhengyu; Wang, Jinpeng
• Is Part Of: Food chemistry. Volume 203(2016)
• Page Start: 530
• Page End: 535
• Publication Date: 2016-07-15
• Subjects: Developing waxy rice -- Branching enzyme -- High-amylose maize starch -- Highly branched dextrin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.061
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Branching enzyme (BE) was isolated from the developing waxy rice seeds. The hydrolysis and the transglycosylation abilities of the BE were evaluated. BE catalyzed HAMS to form a new dextrin with highly branched side chains. BE might inhibit starch retrogradation and control the blood glucose level. Abstract: Branching enzyme (BE, EC 2.4.1.18) was isolated from the developing waxy rice endosperm and used to prepare a highly branched dextrin based on high-amylose maize starch (HAMS) as a substrate. The molecular mass of the starch initially degraded quickly from 2.5 × 10 7 to 4.1 × 10 5 Da, and then stabilized, with a minimal increase during the BE treatment. The resultant branched dextrin had a narrow size distribution, with a mean molecular weight of 5.1 × 10 5 Da and a polydispersity index (PI) of 1.567. The results of high-performance anion exchange chromatography indicated that the degree of polymerization (DP) of the branched chains ranged from 3 to 27; approximately 75.26% of these chains were short (DP < 10). These findings suggest that the isolated BE can cleave long chains into oligosaccharides, subsequently transferring oligosaccharides into highly branched dextrins with a narrow size distribution and short side chains.