The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour.
Wenwen Yu,Wei Zou,Sushil Dhital,Peng Wu,Michael J. Gidley,Glen P. Fox,Robert G. Gilbert,Robert G. Gilbert +7 more
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TLDR
The mechanisms whereby interactions of protein and starch in barley flour affect the kinetics of enzymatic hydrolysis of starch in an in vitro system are explored, using digestion rate data and structural analysis by confocal microscopy.About:
This article is published in Food Chemistry.The article was published on 2018-02-15 and is currently open access. It has received 109 citations till now. The article focuses on the topics: Barley flour & Starch.read more
Citations
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Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends.
TL;DR: The results studied by differential scanning calorimetry (DSC) and dynamic viscoelasticity revealed that the swelling process of starch granule was restricted by protein, and recrystallization after cold storage was accelerated by protein addition.
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Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch
TL;DR: In this article, the in vitro digestibility of 16 cooked rice starches after extended cold storage, which leads to extensive retrogradation, was investigated from the perspective of their starch molecular fine structure.
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Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
TL;DR: In this paper, the effects of native and enzymatic (pepsin and pancreatin) hydrolyzed rice proteins on structural features, enzyme activity and digestibility of cooked rice starch were systematically investigated.
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Improved methodology for analyzing relations between starch digestion kinetics and molecular structure.
TL;DR: A new combined methodology for obtaining relations between starch molecular structure and digestion kinetics of starch-based foods is illustrated using published data on cooked rice, and a new method is developed to find independent structural variables for whole and enzymatically-debranched starches.
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The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch.
Shanshan Gao,Hang Liu,Lijun Sun,Na Liu,Jiao Wang,Yuefeng Huang,Fuying Wang,Junwei Cao,Rui Fan,Xiaoning Zhang,Min Wang +10 more
TL;DR: The DBD plasma treatment on starch may be not in favor of postprandial blood sugar control, but it is suggested to be applied in some industrial processes that need acceleration in starch hydrolyzation, such as bioethanol production, brewing and food fermentation.
References
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A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
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Barley for food: Characteristics, improvement, and renewed interest
Byung-Kee Baik,Steven E. Ullrich +1 more
TL;DR: This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest including kernel hardness and colour, grain starch, and β-glucan contents.
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A net carbohydrate and protein system for evaluating cattle diets: III. Cattle requirements and diet adequacy.
Danny G. Fox,Charles J. Sniffen,J D O'Connor,James B. Russell,James B. Russell,James B. Russell,P.J. Van Soest +6 more
TL;DR: The Cornell Net Carbohydrate and Protein System (CNCPS) has equations for predicting nutrient requirements, feed intake, and feed utilization over wide variations in cattle, feed carbohydrate and protein fractions and their digestion and passage rates, and environmental conditions.
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Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response
TL;DR: The significance of in vitro measurements of RAG in relation to glycemic response in human studies is shown and could serve as a tool for investigating the importance of the amount, type, and form of dietary carbohydrates for health.
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Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties.
TL;DR: The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS, and that there are two fundamental origins for resistance based on rates-determining access/binding of enzyme to substrate and rate-d determining conversion of substrate to product once bound.