Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch.

Hongyan Li, Yanqiao Zhu, Aiquan Jiao, Jianwei Zhao, Xiaoming Chen, Benxi Wei, Xiuting Hu, Chunsen Wu, Zhengyu Jin, Yaoqi Tian

The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

International journal of biological macromolecules 2013 Apr

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The structure and in vitro digestibility of native waxy rice starch by the combined hydrolysis of α-amylase and hydrochloric acid were investigated in this study. The combined hydrolysis technique generated higher hydrolysis rate and extent than the enzymatic hydrolysis. The granular appearance and chromatograph profile demonstrated that α-amylase and hydrochloric acid exhibited different patterns of hydrolysis. The rise in the ratio of absorbance 1047/1022cm(-1), the melting temperature range (Tc-To), and the melting enthalpy (ΔH) were observed during the combined hydrolysis. These results suggest that α-amylase simultaneously cleaves the amorphous and crystalline regions, whereas the amorphous regions of starch granules are preferentially hydrolyzed during the acid hydrolysis. Furthermore, the combined hydrolysis increased rapidly digestible starch (RDS) while decreased slowly digestible starch (SDS) and resistant starch (RS), indicating that the hydrolysis mode affected the digestion property of native waxy rice starch. Copyright © 2013 Elsevier B.V. All rights reserved.

Citation

Hongyan Li, Yanqiao Zhu, Aiquan Jiao, Jianwei Zhao, Xiaoming Chen, Benxi Wei, Xiuting Hu, Chunsen Wu, Zhengyu Jin, Yaoqi Tian. Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch. International journal of biological macromolecules. 2013 Apr;55:276-81