This is a review on resistant starch(RS),resistant dextrin(RD),and polydextrose(PDX),focusing on their similarities and differences.RS refers to the starch(or a portion of)that cannot be digested in the small intestin...This is a review on resistant starch(RS),resistant dextrin(RD),and polydextrose(PDX),focusing on their similarities and differences.RS refers to the starch(or a portion of)that cannot be digested in the small intestine,but can be partially fermented in the colon.The enzyme resistance of RS is mainly due to either its crystalline/granular structure or its interaction with other components.RD is produced by pyrodextrinization of starch,while PDX is produced by polycondensation of glucose and sorbitol.Both RD and PDX contain glycosidic linkages that are not digestible by the enzymes in the small intestine.RS is not soluble in water,whereas RD and PDX are soluble,mainly due to their molecular structures and other structural features.The major health benefits of RS,RD,and PDX are quite similar,including gut health,prebiotic effects,glycemic control,weight management,and prevention of cardiovascular disease.However,the efficacies can be different among them,for example,the degree and rate of gut fermentation.This review compares the definitions,functional properties,and health benefits of RS,RD,and PDX with the underlying mechanisms,which can be useful for their incorporation in food formulations to improve human health and wellness.展开更多
As a soluble food raw material with a low calorie content,resistant dextrin (RD) has broad application prospects in the food industry.Branching enzymes (BEs),as a key enzyme for RD preparation,can break the α-1,4 gly...As a soluble food raw material with a low calorie content,resistant dextrin (RD) has broad application prospects in the food industry.Branching enzymes (BEs),as a key enzyme for RD preparation,can break the α-1,4 glycosidic bonds of donor chains and reconstruct the cleaved chains to acceptor chains through the α-1,6 glycosidic bonds.BEs with high transglucosidic activity toward amylopectin and short-chain substrates are urgently needed to increase the quality of RD.Herein,BE derived from Thermuobifida fusca (TfBE) was mined and characterized.The optimal temperature and pH of the TfBE were 40 ℃ and 6.5,respectively.A total of 1500 U/g substrate TfBE reacted with 20% (w/v) pyrodextrin for 12 h,the ratio of α-1,4 to α-1,6 glycosidic bonds was changed from 3.52:1 to 2.33:1,and the content of enzyme-resistant components notably increased from 44.0% to 53.8%.Furthermore,to make full use of receptor chains and small molecular sugars in the reaction system,a multienzyme complex of TfBE with T.fusca α-cyclodextrin glucosyltransferase (TfCGTase),TfBE with TfCGTase and Aspergillus nidulans α-glucosidase (AnGS) was used to further increase the enzyme resistance of RD from 44.0% to 65.3% and 70.6%,respectively.The developed multienzyme complex method could effectively contribute to improving the production quality and efficiency of RD preparation.展开更多
文摘This is a review on resistant starch(RS),resistant dextrin(RD),and polydextrose(PDX),focusing on their similarities and differences.RS refers to the starch(or a portion of)that cannot be digested in the small intestine,but can be partially fermented in the colon.The enzyme resistance of RS is mainly due to either its crystalline/granular structure or its interaction with other components.RD is produced by pyrodextrinization of starch,while PDX is produced by polycondensation of glucose and sorbitol.Both RD and PDX contain glycosidic linkages that are not digestible by the enzymes in the small intestine.RS is not soluble in water,whereas RD and PDX are soluble,mainly due to their molecular structures and other structural features.The major health benefits of RS,RD,and PDX are quite similar,including gut health,prebiotic effects,glycemic control,weight management,and prevention of cardiovascular disease.However,the efficacies can be different among them,for example,the degree and rate of gut fermentation.This review compares the definitions,functional properties,and health benefits of RS,RD,and PDX with the underlying mechanisms,which can be useful for their incorporation in food formulations to improve human health and wellness.
基金financial support from the National Natural Science Foundation of China(31972032)the National Natural Science Foundation of China(31730067)+1 种基金the Independent Innovation Project of Jiangsu Province(CX(21)3039)the Science Foundation of Jiangsu Province(BK20190586).
文摘As a soluble food raw material with a low calorie content,resistant dextrin (RD) has broad application prospects in the food industry.Branching enzymes (BEs),as a key enzyme for RD preparation,can break the α-1,4 glycosidic bonds of donor chains and reconstruct the cleaved chains to acceptor chains through the α-1,6 glycosidic bonds.BEs with high transglucosidic activity toward amylopectin and short-chain substrates are urgently needed to increase the quality of RD.Herein,BE derived from Thermuobifida fusca (TfBE) was mined and characterized.The optimal temperature and pH of the TfBE were 40 ℃ and 6.5,respectively.A total of 1500 U/g substrate TfBE reacted with 20% (w/v) pyrodextrin for 12 h,the ratio of α-1,4 to α-1,6 glycosidic bonds was changed from 3.52:1 to 2.33:1,and the content of enzyme-resistant components notably increased from 44.0% to 53.8%.Furthermore,to make full use of receptor chains and small molecular sugars in the reaction system,a multienzyme complex of TfBE with T.fusca α-cyclodextrin glucosyltransferase (TfCGTase),TfBE with TfCGTase and Aspergillus nidulans α-glucosidase (AnGS) was used to further increase the enzyme resistance of RD from 44.0% to 65.3% and 70.6%,respectively.The developed multienzyme complex method could effectively contribute to improving the production quality and efficiency of RD preparation.
