The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

Carbohydrate Polymers

Volumn 97, Issue 2, 2013, Pages 436-440

  Ahmadi Abhari, S ^a,b   Woortman, A J J ^a   Oudhuis, A A C M ^b,d   Hamer, R J ^c   Loos, K ^a  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Amylose inclusion complexation; Digestibility; Enzymatic hydrolysis; Lysophosphatidylcholine; Wheat starch

Indexed keywords

CYCLODEXTRINS; ENZYMATIC HYDROLYSIS; HYDROLYSIS; STARCH;

COMPLEX FORMATIONS; DIGESTIBILITY; ENZYMATIC DEGRADATION; IN-VITRO DIGESTIONS; INCLUSION COMPLEXATION; LYSOPHOSPHATIDYL-CHOLINE; SLOWLY DIGESTIBLE STARCH; WHEAT STARCH;

AMYLASES;

SUS; TRITICUM AESTIVUM;

EID: 84884621543     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.04.095     Document Type: Article

References (22)

1. Ahmadi-Abhari, S., Woortman, A. J. J., Hamer, R. J., Oudhuis, A. A. C. M., & Loos, K. (2013). Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions. Carbohydrate Polymers, 93, 224-231.
2. Chung, H. J., Lim, H. S., & Lim, S. T. (2006). Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science, 43, 353-359.
3. Cui, R., & Oates, C. G. (1997). The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch. Food Chemistry, 65, 417-425.
4. Dona, A. C., Pages, G., Gilbert, R. G., & Kuchel, P. W. (2010). Digestion of starch: In vivo and in vitro kinetics models used to characterize oligosaccharide or glucose release. Carbohydrate Polymers, 80, 599-617.
5. Duedahl-Olesen, L., Pedersen, L. H., & Larsen, L. K. (2000). Suitability and limitations of methods for characterization of activity of malto-oligosaccharide-forming amylases. Carbohydrate Research, 329, 109-119.
6. Englyst, K. N., Englyst, H. N., Hudson, G. J., Cole, T. J., & Cummings, J. H. (1999). Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition, 69, 448-454. (Pubitemid 29104565)
7. Englyst, K. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, 33-50.
8. Godet, M. C., Tran, V., Colonna, P., & Buleon, A. (1995). Inclusion/exclusion of fatty acids in amylose complexes as a function of the fatty acid chain length. International Journal of Biological Macromolecules, 17, 405-408. (Pubitemid 26013678)
9. Gray, G. M. (1992). Starch digestion and absorption in nonruminants. Journal of Nutrition, 122, 172-177.
10. Guraya, H. S., Kadan, R. S., & Champagne, E. T. (1997). Effect of rice starch-lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chemistry, 74(5), 561-565. (Pubitemid 27456588)
11. Hasjim, J., Lavau, G C., Gidley, M. J., & Gilbert, R. G. (2010). in Vivo and in Vitro Starch Digestion: Are Current in Vitro Techniques Adequate? Biomacromolecules 2010 11 3600-3600
12. Holm, J., Björck, I., Ostrowska, S., Eliasson, A. C., Asp, N. G., Larsson, K., et al. (1983). Digestibility of amylose-lipid complexes in-vitro and in-vivo. Starch/Stärke, 35, 294-297.
13. Kwasniewska-Karolak, I., Nebesny, E., & Rosicka-Kaczmarek, J. (2008). Characterization of amylose-lipid complexes derived from different wheat varieties and their susceptibility to enzymatic hydrolysis. Food Science and Technology, 14(1), 29-37. (Pubitemid 351560717)
14. Lehmann, U., & Robin, F. (2007). Slowly digestible starch - Its structure and health implications: A review. Trends in Food Science & Technology, 18, 346-355. (Pubitemid 46900878)
15. Nebesny, E., Rosicka, J., & Tkaczyk, M. (2002). Effect of enzymatic hydrolysis of wheat starch on amylose-lipid complexes stability. Starch/Stärke, 54, 603-608.
16. Putseys, J. A., Derde, L. J., Lamberts, L., Östman, E., Björck, I. M., & Delcour, J. A. (2010). Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. Journal of Agricultural and Food Chemistry, 58, 1939-1945.
17. Qian, M., Ajandouz, E. H., Payan, F., & Nahoum, V. (2005). Molecular basis of the effects of chloride ion on the acid-base catalyst in the mechanism of pancreatic amylase. Biochemistry, 44, 3197-3201.
18. Seneviratne, H. D., & Biliaderis, C. G. (1991). Action of amylases on amylose-lipid complex superstructure. Journal of Cereal Sciences, 13, 129-143.
19. Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: A review. Trends in Food Science & Technology, 21, 168-180.
20. Tufvesson, F., Skrabanja, V., Björck, I., Elmstahl, H. L., & Eliasson, A. C. (2001). Digestibility of starch systems containing amylose-glycerol monopalmitin complexes. Lebensmittelwissenschaft und Technologie, 34, 131-139. (Pubitemid 33653320)
21. Zhang, G., Ao, Z., & Hamaker, B. R. (2006). Slow digestion property of native cerealstarches. Biomacromolecules, 7, 3252-3258. (Pubitemid 46039987)
22. Zhang, G., Venkatachalam, M., & Hamaker, B. R. (2006). Structural basis for the slow digestion property of native cereal starches. Biomacromolecules, 7, 3259-3266. (Pubitemid 46039988)