Restricted Bovine Serum Albumin Diffusion through the Protein Network of Pasta

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4635-4641

  Fardet, Anthony ^a   Hoebler, Christine ^a   Djelveh, Gholamreza ^b   Barry, Jean Luc ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Diffusion; Digestion; Pasta protein network

Indexed keywords

BOVINAE;

EID: 0013599439     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980371n     Document Type: Article

References (29)

1. Auffret, A.; Barry, J.-L.; Thibault, J.-F. Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation. J. Sci. Food Agric. 1993. 61. 195-203.
2. Axelsson, A.; Westrin, B. Application of the diffusion cell for the measurement of diffusion in gels. Chem. Eng. Sci. 1991, 46 (3), 913-915.
3. Buission, G. D. J.; Duée, E.; Haser, R.; Payan, F. Three-dimensional structure of porcine pancreatic α-amylase at 2.9 Å. Role of calcium in structure and activity. EMBO J. 1987, 6, 3909-3916.
4. Champ, M.; Noah, L.; Loizeau, G.; Kozlowski, F. Analytical methods of resistant starch. In Proceedings of the AOAC International Workshop: definition and analysis of complex carbohydrates and dietary fiber, Sept 15-16, Nashville, TN; AOAC: Washington, DC, 1995.
5. Colonna, P.; Barry, J.-L.; Cloarec, D.; Bornet, F.; Gouilloud, S.; Galmiche, J. P. Enzymic susceptibility of starch from pasta. J. Cereal Sci. 1990, 11, 59-70.
6. Crank, J. The Mathematics of Diffusion, 2nd ed.; Clarendon Press: Oxford, U.K., 1975.
7. Cunin, C.; Handschin, S.; Walther, P.; Escher, F. Structural changes of starch during cooking of durum wheat pasta. Lebensm.-Wiss. -Technol. 1995, 28, 323-328.
8. Djelveh, G.; Gros, J. B.; Bories, B. An improvement of the cell diffusion method for the rapid determination of diffusion constants in gels or foods. J. Food Sci. 1989, 54, 166-169.
9. Epstein, N. On tortuosity and the tortuosity factor in flow and diffusion through porous media. Chem. Eng. Sci. 1989, 44, 777-779.
10. Fardet, A.; Guillon, F.; Hoebler, C.; Barry, J.-L. In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents. J. Sci. Food Agric. 1997, 75, 315-325.
11. Fardet, A., Hoebler, C.; Baldwin, P. M.; Bouchet, B.; Gallant, D. J., Barry, J.-L. Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymatic study. J. Cereal Sci. 1998, 27, 133-145.
12. Granfeldt, Y.; Björck, I. Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability. J. Cereal Sci. 1991, 14, 47-61.
13. Guillon, F.; Barry, J.-L.; Thibault, J.-F. Effect of autoclaving sugar-beet fibre on its physico-chemical properties and its in-vitro degradation by human faecal bacteria. J. Sci. Food Agric. 1992, 60, 69-79.
14. Hoebler, C.; Cherbut, C.; Devaux, M. F.; Lecannu, G.; Malbert, C. H.; Laplace, J. P.; Barry, J.-L. Size of particles of bread and pasta emptied from the stomach of pigs used as human models. In Proceedings of the 7th International Symposium on Digestive Physiology in Pigs; INRA-SRP and EEAP: Saint-Malo, France, May 26-28, 1997.
15. Ito, K.; Yoshida, K.; Okazaki, N.; Kobatashi, S. Effect of processing on the pore size distribution and digestibility of rice grain. Agric. Biol. Chem. 1988, 52, 3001-3007.
16. Karinthi, A. Dégradations physiques et chimiques subies par des aliments céréaliers au cours des digestions buccales et gastriques. Ph.D. Dissertation, The Agronomic National Institute of Paris-Grignon (INA-PG), France, 1996.
17. Keller, K. H.; Canales, E. R.; Yum, S. I. J. Tracer and mutual diffusion coefficients of proteins. J. Phys, Chem. 1971, 75, 379-387.
18. Langer, R.; Peppas, N. Chemical and physical structure of polymers as carriers for controlled release of bioactive agents: a review. JMS-Rev. Macromol. Chem. Phys. 1983, 23, 61-126.
19. Leclerc, C.; Champ, M.; Cherbut, C.; Delort-Laval, J. Starch digestion and amylase activity in the small intestine in the presence of guar gums. Sci. Aliment. 1993, 13, 325-332.
20. Leloup, V. M.; Colonna, P.; Ring, S. G. Studies on probe diffusion and accessibility in amylose gels. Macromolecules 1990, 23, 862-866.
21. Noah, L.; Guillon, F.; Bouchet, F.; Buléon, A.; Molis, C.; Gratas, M.; Champ, M. Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans. J, Nutr. 1998, 128, 977-985.
22. Smith, M. H. In Handbook of Biochemistry, 2nd ed.; Sober, H. A., Ed.; Chemical Rubber Co.: Cleveland, OH, 1970; pp C33-C39.
23. Stokes, R. H. An improved diaphragm-cell for diffusion studies, and some tests of the method. J. Am. Chem, Soc. 1960, 72, 763-767.
24. Tanaka, M.; Ikesaka, M.; Matsuno, R. Effect of pore size in substrate and diffusion of enzyme on hydrolysis of cellulosic materials with cellulases. Biotechnol. Bioeng. 1988, 32, 698-706.
25. Thivend, P.; Mercier, C.; Guilbot, A. Determination of starch with glucoamylase. In Methods in Carbohydrate Chemistry; Wistler, R. L., Ed.; Wiley: New York, 1972; pp 100-105.
26. Tollier, M. T.; Robin, J. P. Adaptation de la méthode à l'orcinol sulfurique au dosage automatique des glucides neutres totaux, conditions d'application aux extraits d'origine végétale. Ann. Technol. Agric. 1979, 28, 1-15.
27. Wagner, M. L.; Scheraga, H. A. Gouy diffusion studies of bovine serum albumin. J. Phys. Chem. 1956, 60, 1066.
28. Wong, K. Y.; Deverell, K. F.; Mackie, K. L.; Clark, T. A.; Donaldson, L. A. The relationship between fiber porosity and cellulose digestibility in steam-exploded Pinus radiata. Biotechnol. Bioeng. 1988, 31, 447-456.
29. Zorrilla, S. E.; Rubiolo, A. C. A model for using the diffusion cell in the determination of multicomponent diffusion coefficients in gels or foods. Chem. Eng. Sci. 1994, 49, 2123-2128.