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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Zou, Wei Sissons, Mike Warren, Frederick J. Gidley, Michael J. Gilbert, Robert G. |
| Description | Author Affiliation: Zou W ( Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, PR China); Sissons M ( NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia.); Warren FJ ( The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.); Gidley MJ ( The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.); Gilbert RG ( Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, PR China) |
| Abstract | The roles that the compact structure and proteins in pasta play in retarding evolution of starch molecular structure during in vitro digestion are explored, using four types of cooked samples: whole pasta, pasta powder, semolina (with proteins) and extracted starch without proteins. These were subjected to in vitro digestion with porcine -amylase, collecting samples at different times and characterizing the weight distribution of branched starch molecules using size-exclusion chromatography. Measurement of -amylase activity showed that a protein (or proteins) from semolina or pasta powder interacted with -amylase, causing reduced enzymatic activity and retarding digestion of branched starch molecules with hydrodynamic radius (Rh)<100nm; this protein(s) was susceptible to proteolysis. Thus the compact structure of pasta protects the starch and proteins in the interior of the whole pasta, reducing the enzymatic degradation of starch molecules, especially for molecules with Rh>100nm. |
| File Format | HTM / HTML |
| ISSN | 01448617 |
| Journal | Carbohydrate Polymers |
| Volume Number | 152 |
| e-ISSN | 18791344 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-11-05 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Materials Chemistry Polymers and Plastics |
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