We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Preparation and characterization of selenide starch.
- Authors
Jin Li; Jie Gao; Peiling Duan
- Abstract
Traditional cereal starch has high digestibility. Therefore, after ingestion, it is easy to cause a rapid increase in blood sugar in a short period of time, which may cause harm to the human body. Mung bean starch has strong detoxification effects due to its rich antioxidant compounds. This study was to prepare mung bean resistant starch (MB-RS4) by esterification of mung bean starch (MBS) with citric acid, and further selenized mung bean resistant starch (MB-RS4·Se (IV)) by using nitrate sodium selenite. The structural characterization and biological activity of MB-RS4·Se (IV) were then analyzed. The results demonstrated that the optimal preparation process conditions for MB-RS4·Se (IV) were 66°C for 3.5 hours with the volume fraction of 0.5% nitric acid. The maximum absorption peak of MB-RS4·Se (IV) after selenization was at the wavelength of 220 nm with the maximum absorbance of 0.677. Its scavenging ability for O2- and 2,2'- diazodi (3-ethylbenzothiazoline-6-sulfonic acid) ion (ABTS+) reached the highest level at the mass concentration of 2 mg/mL, while its scavenging ability for OH was the highest at the mass concentration of 6 mg/mL. The IC50 of MB-RS4·Se (IV) was 2.68 mg/mL. The selenization modification transformed the non-inhibitory effect of MB-RS4 on α--glucose into the presence of inhibitory effect. Overall, MB-RS4 ·Se (IV) demonstrated high antioxidant and enzymatic properties. It showed high effectiveness in the actual elimination of free radicals in the human body in vitro.
- Subjects
MUNG bean; BLOOD sugar; SODIUM nitrate; CITRIC acid; FREE radicals; SODIUM selenite; HYDROXYBENZOPHENONES
- Publication
Journal of Biotech Research, 2023, Vol 14, p234
- ISSN
1944-3285
- Publication type
Article