Physicochemical property of starch-pectin conjugates with resistance to enzymatic activity
文献类型： 外文期刊
作者： Zhang, Juan 1 ; Chen, Lei 2 ; Cui, Junhui 1 ; Xiao, Lin 1 ; Wang, Zhengwu 3 ;
作者机构： 1.Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China
2.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
3.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
关键词： starch-pectin conjugates;chemically modified resistant starch;physicochemical property;resistance to enzymatic hydrolysis
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期： 2014 年 94 卷 8 期
页码：
收录情况： SCI
摘要： BACKGROUNDIn view of the high nutritional values and bioactivities of resistant starch and pectin, it would be a good choice to chemically combine pectin and starch to give a new type of chemically modified resistant starch. RESULTA new type of chemically modified resistant starch has been prepared by cross-linking starch and pectin using sodium trimetaphosphate. Starch-pectin conjugates can well prevent the hydrolysis catalysed by different enzymes, such as -amylase, amyloglucosidase, pancreatin as well as -amylase and glucosidase. Although the conjugates do not change the crystal type of starch, they increase the degree of crystallinity. Moreover, thermal stability and structural homogeneity of the conjugates are positively correlated with double-helical order in the crystalline region. CONCLUSIONThis study gives a new method for the preparation of resistant starch-pectin conjugates which can be widely used as a new type of food additive in the industry. (c) 2013 Society of Chemical Industry
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