Kinetics of in vitro digestion of starches monitored by time-resolved 1H nuclear magnetic resonance

Dona, Anthony C., Pages, Guilhem, Gilbert, Robert G., Gaborieau, Marianne and Kuchel, Philip W. (2009) Kinetics of in vitro digestion of starches monitored by time-resolved 1H nuclear magnetic resonance. Biomacromolecules, 10 3: 638-644. doi:10.1021/bm8014413


Author Dona, Anthony C.
Pages, Guilhem
Gilbert, Robert G.
Gaborieau, Marianne
Kuchel, Philip W.
Title Kinetics of in vitro digestion of starches monitored by time-resolved 1H nuclear magnetic resonance
Formatted title
Kinetics of in vitro digestion of starches monitored by time-resolved 1H nuclear magnetic resonance
Journal name Biomacromolecules   Check publisher's open access policy
ISSN 1525-7797
1526-4602
Publication date 2009-03-09
Sub-type Article (original research)
DOI 10.1021/bm8014413
Volume 10
Issue 3
Start page 638
End page 644
Total pages 7
Place of publication Washington, DC, United States
Publisher American Chemical Society
Collection year 2010
Language eng
Formatted abstract
A 1H NMR method is presented that monitors the initial and later stages of in vitro enzymatic digestion of starch suspensions. It allows, for the first time to our knowledge, the accurate analysis of the initial 5% of the extent of hydrolysis. This is significant because rapidly digested starch produces glucose that determines the blood glucose concentration immediately after ingestion of food. The two key hydrolytic enzymes, α-amylase and amyloglucosidase, showed clear systematic deviation from Michaelis−Menten kinetics as the starch or wheat flour substrate that was used changed its character during the reaction. Estimates of Michaelis−Menten parameters for amyloglucosidase and α-amylase were successfully found by analyzing two stages of digestion separately. The Michaelis−Menten constants for purified starch were (6.4 ± 0.8) and (1.1 ± 0.3) g dL−1 (% w/v), respectively; and the maximum velocities of glucose release by amyloglucosidase, and short oligoglucosides and glucose by α-amylase were (1.9 ± 0.4) × 10−2 and (1.6 ± 0.2) × 10−2 mmol L−1 s−1 for the first stage of digestion, and (9.0 ± 1.0) × 10−3 and (4.7 ± 1.4) × 10−3 mmol L−1 s−1 for the second stage, giving a ratio of the two Vmax values of 2.1 and 3.4, respectively.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Thu, 03 Sep 2009, 08:32:43 EST by Mr Andrew Martlew on behalf of Centre for Nutrition and Food Sciences