Amylolytically-resistant tapioca starch modified by combined treatment of branching enzyme and maltogenic amylase

• Published in: Carbohydrate polymers Vol. 75; no. 1; pp. 9 - 14
• Main Authors: Le, Quang-Tri, Lee, Chang-Kyu, Kim, Young-Wan, Lee, Seung-Jae, Zhang, Ran, Withers, Stephen G., Kim, Yong-Ro, Auh, Joong-Hyuck, Park, Kwan-Hwa
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2009; Elsevier Science
• Subjects: amylases; amylopectin; amylose; Applied sciences; Bacillus stearothermophilus; Bacillus subtilis; Branching enzyme; chemical structure; enzymatic reactions; enzymatic treatment; enzyme activity; Exact sciences and technology; Highly-branched tapioca starch; Maltogenic amylase; modified starch; molecular weight; Natural polymers; Physicochemistry of polymers; reaction kinetics; Starch and polysaccharides; tapioca; Highly-branched tapioca starch; Branching enzyme; Maltogenic amylase; Biological properties; Branching; Amylase; Molecular structure; Enzyme; Transferases; Glycosyltransferases; Resistant starch; Experimental study; 1,4-α-Glucan branching enzyme; Transglycosylation; Preparation; Enzymatic digestion; Oside polymer; Hexosyltransferases; Starch derivative; Digestibility; Enzymatic reaction; Successive reaction
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2008.06.001

Tapioca starch was modified using branching enzyme (BE) isolated from Bacillus subtilis 168 and Bacillus stearothermophilus maltogenic amylase (BSMA), and their molecular fine structure and susceptibility to amylolytic enzymes were investigated. By BE treatment, the molecular weight decreased from 3.1 × 10 8 to 1.7 × 10 6, the number of shorter branch chains (DP 6–12) increased, the number of longer branch chains (DP >25) decreased, and amylose content decreased from 18.9% to 0.75%. This indicated that α–1,4 linkages of amylose and amylopectin were cleaved, and moiety of glycosyl residues were transferred to another amylose and amylopectin to produce branched glucan and BE-treated tapioca starch by forming α–1,6 branch linkages. The product was further modified with BSMA to produce highly-branched tapioca starch with 9.7% of extra branch points. When subject to digestion with human pancreatic α-amylase (HPA), porcine pancreatic α-amylase (PPA) and glucoamylase, highly-branched tapioca starch gave significantly lowered α-amylase susceptibility (7.5 times, 14.4 times and 3.9 times, respectively), compared to native tapioca starch.