Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state
Xianglong Zhou, Chenrui Wang, Shuke Yue, Yong Zheng, Cheng Li, Wenwen Yu
Abstract
rapidly) were identified, and AMG and AMY typically had an antagonistic effect in digesting the rapidly digestible fraction. Finally, the CLD results suggested that a small starch portion with DP 7-2000, not present in the original starch samples, was formed after the digestion. The starch portion with DP > 2000 could be very rapidly digested by AMY, whereas the starch portion with DP 7-2000 could only be less effectively digested by AMY, and the addition of AMG could further reduce this activity. This study provides important information for understanding the starch-enzyme interactions as well as their effects on starch digestibility at a molecular level.
Topics & Concepts
StarchDigestion (alchemy)AmylaseAmyloseChemistrySize-exclusion chromatographyEnzymeFood scienceBiochemistrySmall intestineChromatographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization