通过各种α-粉酶来源对颗粒性粉水解和多结构变化的比较分析:从米粉的洞察力
Ri Chen1, Jingjing Zhao1, Zhongquan Sui2
1Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel; Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China.
Food chemistry
|February 4, 2024
概括
不同的α-氨酶酶和米种类创造了独特的降解粉结构. 酶来源和米类型影响粉的水解,影响寡糖类的产生和颗粒形态.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 碳水化合物化学 碳水化合物化学
背景情况:
- 米粉具有复杂的多尺度结构,影响其消化能力.
- 氨基波切丁结构是粉水解速率的关键决定因素.
- 了解粉-酶相互作用对于食品加工和应用至关重要.
研究的目的:
- 为了研究不同α-氨酶来源对米粉水解的影响.
- 为了将粉的多尺度结构与水解模式和寡糖形状相关联.
- 为了确定种类特定的粉结构如何影响酶的可访问性和降解.
主要方法:
- 使用来自猪胰腺的α-氨酶,Bacillus amyloliquefaciens和Aspergillus oryzae的三种米粉品种的水解.
- 对氨酸微细结构,寡糖化物生产,颗粒形态和结晶性的分析.
- 微观和光谱技术用于评估水解过程中的结构变化.
主要成果:
- 阿尔法氨基酶优先解位于外颗粒外中的氨基胺B2链.
- 粉结构影响了酶的可访问性:松散的结构允许同时进行晶体/形态区域水解,而紧的结构则构成障碍.
- 与微生物酶相比,猪胰腺α-氨酶对结晶外的疗效较低.
结论:
- 阿尔法氨酶的来源和米种类显著影响降解粉的结构.
- 定制酶-微生物组合提供了一种产生各种降解的状米粉产品的方法.
- 粉颗粒结构在调节酶解水解和产品形成方面发挥着至关重要的作用.
相关概念视频
01:15Hydrolysis
105.3K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
105.3K
00:57Carbohydrate Digestion
114.7K
Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
114.7K