Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes.
Carbohydr Polym
; 247: 116729, 2020 Nov 01.
Article
en En
| MEDLINE
| ID: mdl-32829851
Twenty-four branched maltodextrins were synthesized from eight starches using three thermostable microbial glycogen branching enzymes. The maltodextrins have a degree of branching (DB) ranging from 5 % to 13 %. This range of products allows us to explore the effect of DB on the digestibility, which was quantified under conditions that mimic the digestion process in the small intestine. The rate and extent of digestibility were analyzed using the logarithm of the slope method, revealing that the branched maltodextrins consist of a rapidly and slowly digestible fraction. The amount of slowly digestible maltodextrin increases with an increasing DB. Surprisingly, above 10 % branching the fraction of slowly digestible maltodextrin remains constant. Nevertheless, the rate of digestion of the slowly digestible fraction was found to decline with increasing DB and shorter average internal chain length. These observations increase the understanding of the structural factors important for the digestion rate of branched maltodextrins.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Almidón
/
Bacterias
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Glucano 1,4-alfa-Glucosidasa
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Enzima Ramificadora de 1,4-alfa-Glucano
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Alfa-Amilasas Pancreáticas
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Gelatina
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Glucógeno
Idioma:
En
Revista:
Carbohydr Polym
Año:
2020
Tipo del documento:
Article
País de afiliación:
Países Bajos
Pais de publicación:
Reino Unido