Enzymatic Hydrolysis Properties and in vitro Digestion of Gorgon Nut (Euryale ferox Salisb.) Starch

doi:10.7506/spkx1002-6630-201203006

Abstract

Abstract: In order to explore the enzymatic hydrolysis properties of gorgon nut starch, the hydrolysis parameters of gorgon nut starch by α-amylase were optimized. The results showed that the optimal hydrolysis parameters were α-amylase amount of 350 U/g, gorgon nut starch concentration of 10 g/100 mL, hydrolysis pH of 6, hydrolysis temperature of 50 ℃ and hydrolysis time of 60－80 min. Under these conditions, the reducing sugar release from gorgon nut starch was 79.61%. The simulated digestion in vitro showed that the release of reducing sugar and soluble sugar from gorgon nut starch was much lower than that in enzymatic hydrolysis system. Moreover, the digestibility was slightly lower than that of rice starch. Therefore, gorgon nut starch was easily hydrolyzed by α-amylase. The slightly lower digestibility of gorgon nut starch may be related to polyphenols in it.

Key words: gorgon nut starch, α-amylase, enzymatic hydrolysis, simulated digestion

CLC Number:

TS231

ZHANG Cuan, WEI Zhao-jun, YUAN Huai-bo, ZHANG Man. Enzymatic Hydrolysis Properties and in vitro Digestion of Gorgon Nut (Euryale ferox Salisb.) Starch[J]. FOOD SCIENCE, 2012, 33(3): 23-27.

[1]	DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou. Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu [J]. FOOD SCIENCE, 2022, 43(2): 108-116.
[2]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[3]	MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng. Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein [J]. FOOD SCIENCE, 2021, 42(3): 56-62.
[4]	YE Xianjiang, SU Zhichen, LIN Xiaojuan, CHEN Jicheng. Screening and Activity Evaluation of Antihypertensive Peptides from Porphyra haitanensis by Bioinformatics and Molecular Docking [J]. FOOD SCIENCE, 2021, 42(24): 140-148.
[5]	ZHU Xiuqing, LIU Yanqing, ZHU Ying, JIANG Yongpeng, LIU Linlin. Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2021, 42(21): 365-371.
[6]	WANG Jingjie, DU Xin, ZHONG Qiang, DONG Heliang, WANG Hao, XIA Xiufang. Structural Characteristics and Antioxidant Activity of Polysaccharides Prepared from Sea Cucumber Gonad by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2021, 42(21): 97-104.
[7]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[8]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[9]	ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin. Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites [J]. FOOD SCIENCE, 2020, 41(6): 108-115.
[10]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[11]	WANG Jing, DIAO Cuiru, WANG Huali, LI Xiang, WANG Mingchun, WANG Hao. Inhibitory Mechanism of Carnosic Acid on Alpha-Amylase [J]. FOOD SCIENCE, 2020, 41(3): 12-17.
[12]	SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157.
[13]	SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329.
[14]	CHENG Zhe, PAN Siyi. Digestion Characteristics of Naringin-Loaded Nanoemulsion Delivery Systems [J]. FOOD SCIENCE, 2020, 41(20): 7-13.
[15]	LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140.

Enzymatic Hydrolysis Properties and in vitro Digestion of Gorgon Nut (Euryale ferox Salisb.) Starch

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments