在使用哺乳动物粘膜酶混合物进行体外酶解水解时,粉的结构和酶结合的变化
Myeongsu Jo1, Jing Qi2, Zhenjiao Du2
1Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.
Carbohydrate polymers
|April 14, 2024
概括
哺乳动物粘膜α-glucosidases消化粉,普通马粉 (NPS) 是最容易消化的. 高氨糖玉米粉 (HAMS) 对这种酶性水解表现出最高的抗性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 消化系统生理学 消化系统生理学
背景情况:
- 哺乳动物粘膜α-glucosidases在小肠中将粉水解成单糖.
- 关于这些特定酶直接消化各种粉的研究有限.
研究的目的:
- 通过哺乳动物粘膜酶在体外水解过程中研究不同粉中的结构和酶结合变化.
- 为了比较玉米,普通玉米,高氨糖玉米,土豆和普通土豆粉的消化能力和结构变化.
主要方法:
- 使用哺乳动物粘膜α-glucosidases的五种不同的粉类型 (WMS,NMS,HAMS,WPS,NPS) 的体外水解.
- 使用显微镜,X射线衍射和差分扫描热量计分析结构变化.
- 在24小时内量化结合的酶分数和粉水解速率.
主要成果:
- 正常的土豆粉 (NPS) 呈现出最高的水解率 (66.4%),而高氨糖玉米粉 (HAMS) 是最耐药的 (46.2%).
- 水解导致了显著的形态变化,降低了结晶性,并降低了NPS,NMS和WPS的融化度.
- 结合酶分数在NPS,NMS和WPS的水解时增加,表明增强了酶-粉相互作用.
结论:
- 粘膜alpha-glucosidases对粉的消化能力有很大差异,其中HAMS是最具抵抗力的.
- 结构变化,包括结晶性丧失和形态变化,是这些酶对粉水解的关键指标.
- 与HAMS不同的是,NPS,NMS和WPS在消化过程中经历了实质性的结构变化,并增加了酶结合.
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