Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

“…Combinations of enzymes can be used to increase SDS and RS contents. For instance, prior elongation of AP chains with amylomaltase (van der Maarel & Leemhuis, 2013) or amylosucrase (Zhang et al, 2019) and subsequent treatment with debranching enzymes release linear glucans from AP that have high DP and, hence, a higher propensity to crystallize. Indeed, the higher DP of linear chains released by pullulanase from waxy maize starch has been related to higher extents of crystallization (Chang et al, 2019).…”

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

“…Resistant starch cannot be hydrolyzed in the small intestine and has good anti‐digestion physiological characteristics (Sajilata, Singhal, & Kulkarni, 2006). Zhang, Wang, Chen, and Zhong (2019) used starch sucrase to lengthen the branches of starch and then debranched with pullulanase to produce linear chains that self‐assembled to form particles containing aggregated nanoparticles. The resistant starch content increased from 9.1 to 67.2%.…”

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

“…From the nutritional point of view, starch has been divided into three types: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) . RDS refers to the fractions that digested rapidly in duodenum and proximal regions of the small intestine, inducing a fast increase in the blood glucose level, , and SDS is the intermediate fraction between RDS and RS that can be digested slowly and completely in the entire small intestine. , RS escapes digestion in the small intestine and arrives in the large colon, where it is fermented into short-chain fatty acids. , Many researchers suggested that the digestibility of starch has a profound influence on human health. , Preparation of modified starch with desirable digestibility has been the subject of various studies as a result of the highly demanded access of healthy food, and this can be approached by physical, chemical, or enzymatic modification. − Starch modification by enzymatic treatment is an effective and environmentally friendly route to produce starch-based materials, which have potential applications in food, cosmetic, and pharmaceutical industries. , …”

“…Relative to normal or high-amylose starch, waxy starches are widely used for NpAS modification because they contain more non-reducing ends that can be used as reactive sites for NpAS, − and the formation of RS in NpAS-modified starches was directly associated with the elongated intermediate branch chains of amylopectin . In general, amylopectin has a high proportion of short branch chains, and the effective elongation of branch chains may enhance the slow digestion property of amylopectin. However, the high viscosity and ease of retrogradation of pre-gelatinized starch exhibit unavoidable disadvantages in branch chain elongation.…”

“…In this regard, the NpAS modification is expected to be more efficient when irradiated starch is used as the acceptor. To date, although there have been some studies on NpAS-modified starch, ,,, its modification combined with EBI treatment has not yet been reported. The objectives of current work were (1) to evaluate the effect of EBI pretreatment on the process of starch modification by NpAS and (2) to characterize structure, physiochemical properties, and in vitro digestibility of NpAS-modified starches.…”