@article{ZHAO2022, 
author = {Shuting ZHAO and Weihao WANG and Zhigang QUAN and Juan WANG and Dezhi LIU and Yifei WANG and Yunjiao WU and Youtao SU and Chunhong WEI and Longkui CAO},
title = {Preparation and Structural Characterization of Mung Bean RS4·Se (Ⅳ) and Kinetics of Enzymatic Inhibition by It},
year = {2022},
journal = {Food Science},
volume = {43},
number = {20},
pages = {53-62},
keywords = {mung bean starch, selenization, structural properties, α-glucosidase, α-amylase, inhibition kinetics},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210907-089},
doi = {10.7506/spkx1002-6630-20210907-089},
abstract = {In this paper, selenized mung bean resistant starch (MB-RS4·Se (Ⅳ)) was prepared from mung bean resistant starch (MB-RS4) by the nitric acid-sodium selenite method. Scanning electron microscopy (SEM) revealed that the starch granules were completely collapsed and fragmented after selenization. The structural characteristics of MB-RS4 and MB-RS4·Se (Ⅳ) were analyzed by ultraviolet (UV) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), gel permeation chromatography (GPC), and nuclear magnetic resonance (NMR). The results showed that selenization resulted in a red shift of the UV peak and a hyperchromic effect. Additionally, the characteristic peaks of Se=O, C-C (Se)2 and Se-O-C appeared at wavenumbers of 787.88, 730.88 and 654.75 cm-1, respectively, and the crystal structure was destroyed. The molecular mass dropped significantly, and MB-RS4·Se (Ⅳ)’s configuration was reversed and the C6 position was substituted compared with MB-RS4. MB-RS4·Se (Ⅳ) had a significantly enhanced inhibitory effect on α-glucosidase and α-amylase. The results of the enzymatic reaction kinetics showed that the inhibition of α-glucosidase was competitive type, and the inhibition of α-amylase was mixed anticompetitive type.}
}