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Production and characterization of low-calorie turanose and digestion-resistant starch by an amylosucrase from Neisseria subflava

Author:
Park, Min-Oh, Chandrasekaran, Murugesan, Yoo, Sang-Ho
Source:
Food chemistry 2019 v.300 pp. 125225
ISSN:
0308-8146
Subject:
Neisseria subflava, biocatalysts, corn, crystallization, digestibility, enzymatic hydrolysis, enzymes, food industry, gelatinization, hydrolysis, intestines, resistant starch, retrogradation, rice starch, sucrose, temperature, viscosity
Abstract:
This study was intended to produce turanose and resistant starch (RS) using recombinant amylosucrase from Neisseria subflava (NsAS). Turanose production yield maximally reached to 76% of sucrose substrate at 40 °C by NsAS treatment. To evaluate turanose as a low-calorie functional sweetener, its hydrolysis pattern was investigated in continuous artificial digestion system. When turanose was consecutively exposed through small intestinal phase, only 8% of disaccharide was hydrolyzed. Structural modification of gelatinized corn or rice starch was carried out by NsAS with sucrose as a glucosyl donor. Non-digestibility of enzyme-modified starches increased to 47.3% maximally through branch-chain elongation, enough for chain-chain association and recrystallization. Obviously, NsAS-modified starches had higher gelatinization peak temperatures than native counterparts, and their paste viscosity was inversely related to their digestibility due to elongated-chain induced retrogradation. These results suggested that NsAS could be a vital biocatalyst candidate in food industry to produce next generation low-calorie carbohydrate food materials.
Agid:
6544355