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The aim of this study was to modify the digestibility and structure of corn starch by treatment with compound enzymes. Corn starch was treated with two enzymes (α-amylase, which catalyzes hydrolysis, and branching enzyme, a transglycosidase that catalyzes branch formation), and the reaction was monitored by determining the content of slowly digestible starch in the reaction product. The fine structure and physical and chemical properties of enzyme-modified starch samples were analyzed using scanning electron microscopy, gel chromatography, and X-ray diffraction methods; modified starch has a high degree of branching, a high proportion of short-chain branched structures, and greatly improved solubility. The results show that the slow digestion performance of corn starch was significantly improved after hydrolysis by α-amylase for 4 h and treatment with branching enzyme for 6 h. These results show that enzymatic modification of corn starch can improve its slow digestibility properties.

The herbaceous peony ( Paeonia lactiflora Pall.) is a traditional rare flower in China, and production of its cut flowers has developed gradually in many places of the world. However, the inflorescence stems of some P. lactiflora cultivars have such low mechanical strength that the cut flower production was severely restricted. To better understand the causes of this problem from a protein expression level, two P. lactiflora cultivars with different inflorescence stem mechanical strengths were analyzed by two-dimensional electrophoresis and MALDI-TOF/MS. More than 1700 clear protein spots were detected, 53 of which varied significantly. Moreover, 23 of the differentially expressed proteins were identified and confirmed and are involved in various biological processes such as metabolism, protein biosynthesis and transport, signal transduction, and defensive response. Especially, cinnamyl alcohol dehydrogenase (CAD) and xyloglucan endotransglucosylase/hydrolase (XTH) were strongly connected to the inflorescence stem mechanical strength in P. lactiflora .