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- Title
The Role of Chain Structures on Enzymatic Hydrolysis of Potato and Sweet Potato Amylopectins.
- Authors
Guo, Li; Cui, Bo
- Abstract
The relationships between the chain length distributions and enzymatic hydrolysis of potato amylopectin (PA) and sweet potato amylopectin (SPA) are studied to illustrate the effect of the internal branch structure of amylopectins on the digestibility of starches. The results show that SPA is more slowly hydrolyzed than PA due to the shorter internal chain length and a higher number of short chains with a higher density of branch leading to a more compact structure. Both PA and SPA display two phases in logarithm of slope plots, and PA has a higher rate constant k value than SPA. Using α‐amylase alone, a small amount of glucose is produced from PA and SPA, the primary products being maltose, maltotriose, and maltotetraose. Together with glucoamylase, glucose released from PA and SPA is significantly enhanced. Glucose release is about 3–10 times more than that released by α‐amylase alone. The digestible properties of starch and starch‐based products may be effectively regulated by controlling short:long B‐chains, density of branch, total chain length, and internal chain length of amylopectins. The relationships between chain length distribution and enzymatic hydrolysis of potato amylopectin (PA) and sweet potato amylopectin (SPA) are studied. The results show that SPA is more slowly hydrolyzed than PA due to the shorter internal chain length and a higher number of short chains with a higher density of branch leading to a more compact structure. This suggests that the digestibility properties of starch and starch‐based products may be effectively regulated by controlling the physico‐chemical properties of amylopectins.
- Subjects
POTATOES; SWEET potatoes; HYDROLYSIS; AMYLOPECTIN; GLUCOAMYLASE
- Publication
Starch / Staerke, 2018, Vol 70, Issue 11/12, pN.PAG
- ISSN
0038-9056
- Publication type
Article
- DOI
10.1002/star.201800003