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<p>Resistant dextrin possesses high solubility, low viscosity, low sweetness, no odor, and the various physiological effects of dietary fiber, making it an ideal ingredient for the fortification of a wide range of food products without altering their sensory properties. Due to different hydrolysis sites of AM and GA, this study investigated the synergistic effect of α-amylase (AM) and glucoamylase (GA) on resistant dextrin preparation and the relationship between the molecular weight of resistant dextrin and its structural, physicochemical, and functional properties. Resistant dextrin was prepared via enzymatic hydrolysis at AM:GA ratios of 180:0, 150:30, 120:60, 90:90, 60:120, 30:150, and 0:180 U/g. X-ray diffraction and scanning electron microscopy analyses indicated that the crystal structure of starch was destroyed by the enzymes at all AM:GA ratios, and amorphous resistant dextrin was formed. The synergistic enzymatic hydrolysis of AM and GA resulted in a more efficient hydrolysis than single AM or GA enzymatic hydrolysis, effectively reducing the molecular weight of resistant dextrin. When AM:GA = 120:60 U/g, the weight-average molecular weight of the resistant dextrin reached the lowest value of 3.76&#xa0;kDa. It showed higher dietary fiber content (80.1%), solubility (95.6%), swelling power (1.24&#xa0;g/g), glucose adsorption capacity (4.571 mmol/g), and glucose dialysis retardation index (37.06%). These were negatively correlated with the molecular weight of resistant dextrin. Furthermore, the in vitro digestion experiment revealed that the resistant dextrin prepared at AM:GA ratio of 120:60 U/g exhibited lowest digestibility, which is ideal for preventing diabetes.</p>

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Resistant dextrin prepared using dual-enzyme hydrolysis: structural characterization, physicochemical, and functional properties

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • Shengli Guo,
  • Yanlei Han,
  • Shanshan Wang,
  • Yang Liu,
  • Fanghua Li,
  • Yiming Wang,
  • Hui Xu

摘要

Resistant dextrin possesses high solubility, low viscosity, low sweetness, no odor, and the various physiological effects of dietary fiber, making it an ideal ingredient for the fortification of a wide range of food products without altering their sensory properties. Due to different hydrolysis sites of AM and GA, this study investigated the synergistic effect of α-amylase (AM) and glucoamylase (GA) on resistant dextrin preparation and the relationship between the molecular weight of resistant dextrin and its structural, physicochemical, and functional properties. Resistant dextrin was prepared via enzymatic hydrolysis at AM:GA ratios of 180:0, 150:30, 120:60, 90:90, 60:120, 30:150, and 0:180 U/g. X-ray diffraction and scanning electron microscopy analyses indicated that the crystal structure of starch was destroyed by the enzymes at all AM:GA ratios, and amorphous resistant dextrin was formed. The synergistic enzymatic hydrolysis of AM and GA resulted in a more efficient hydrolysis than single AM or GA enzymatic hydrolysis, effectively reducing the molecular weight of resistant dextrin. When AM:GA = 120:60 U/g, the weight-average molecular weight of the resistant dextrin reached the lowest value of 3.76 kDa. It showed higher dietary fiber content (80.1%), solubility (95.6%), swelling power (1.24 g/g), glucose adsorption capacity (4.571 mmol/g), and glucose dialysis retardation index (37.06%). These were negatively correlated with the molecular weight of resistant dextrin. Furthermore, the in vitro digestion experiment revealed that the resistant dextrin prepared at AM:GA ratio of 120:60 U/g exhibited lowest digestibility, which is ideal for preventing diabetes.