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The role of amylopectin linear chain...

Maghaydah, Sofyan.

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The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes./
作者:	Maghaydah, Sofyan.
面頁冊數:	181 p.
附註:	Adviser: Bruce R. Hamaker.
Contained By:	Dissertation Abstracts International68-12B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3294673
ISBN:	9780549387886

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes.
Maghaydah, Sofyan.

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes. - 181 p.

Adviser: Bruce R. Hamaker.

Thesis (Ph.D.)--Purdue University, 2007.

The topic of carbohydrates and health is increasingly important in the minds of consumers, particularly in the area of glycemic index and slowly digesting starches. Starch, from the nutritional point of view, is categorized into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Evidence has shown that human glycemic response is highly correlated with the amount of RDS in food products, while SDS and RS are associated with benefits resulting from slow release of glucose and insulin. Thus, starch digestion properties have been implicated in the health problems of diabetes, obesity and cardiovascular disease.

ISBN: 9780549387886Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes.
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245 1 4 $a The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes.
300 $a 181 p.
500 $a Adviser: Bruce R. Hamaker.
500 $a Source: Dissertation Abstracts International, Volume: 68-12, Section: B, page: 7726.
502 $a Thesis (Ph.D.)--Purdue University, 2007.
520 $a The topic of carbohydrates and health is increasingly important in the minds of consumers, particularly in the area of glycemic index and slowly digesting starches. Starch, from the nutritional point of view, is categorized into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Evidence has shown that human glycemic response is highly correlated with the amount of RDS in food products, while SDS and RS are associated with benefits resulting from slow release of glucose and insulin. Thus, starch digestion properties have been implicated in the health problems of diabetes, obesity and cardiovascular disease.
520 $a The relationship between molecular fine structure of cooked maize starch and its rapid or slow digestion property were investigated. Specifically, this study tested the hypothesis that amylopectins with high proportion of short alpha-1, 6 branch chains have a slow digestion rate and corresponding glucose yield. Single and double mutant isolated maize starches prepared by cooking a dilute suspension and processing quickly to minimize retrogradation. Suspensions were digested with porcine alpha-amylase for 4 h and aliquots were taken at different time intervals. Based on chromatographic analysis of the debranched samples, starch samples were classified into 2 categories: samples with high proportion of long B chains (i.e. branched) but low proportion of short chains (i.e.unbranched), and samples with low proportion of long B chains but high proportion of short chains and branching density. Digestion profiles of the samples showed that samples with high proportion of short chains had a slower digestion rate as opposed to those with high proportion of long chains. Debranched profiles of alpha-amylase hydrolysates revealed that the initial attack on amylopectin occurred at the external chains and independently at longer internal chain segments between branches. Digestion of the alpha-amylase hydrolysates with glucoamylase (fungal amyloglucosidase) further showed an inverse relationship between glucose production and the proportion of short chains and branch density. Consequently, genetic starch mutants of maize have a good potential to provide raw starch materials with unique nutritional qualities.
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