LAUSR

Abstract A proposed strategy to increase the number of α-1,6 glycosidic bonds and the branch density of maize starch to some extent to promote the formation of a V-type complex by using an enzymatic method was studied. The molecular weight values were decreased after the starch underwent maltogenic amylase (MA)/glucan branching enzyme (GBE)/pullulanase (PU) treatment. The MA and MA→GBE modifications decrease the average chain length and increase the branch density of the starch. X-ray diffraction showed that the diffraction intensity of the inclusion complex became stronger after the starch was modified by dual- and triple-enzymes. The MA (30 min)-PU-starch-lauric acid (LA) complex had the highest melting enthalpy values among all of the analysed samples. FTIR indicated that there was more ordered crystalline structure formed in MA (30 min) and MA→GBE modified samples. The swelling power values of enzyme-treated starch-LA complex occurred in the following order: MA (60 min)/PU > MA/GBE/PU > PU > MA (30 min)/PU. In vitro digestibility results indicated that the enzyme resistance of the starch-LA complex was enhanced by applying the MA→PU and MA→GBE→PU modification to the starch.