Interactions among macronutrients in wheat flour determine their enzymic susceptibility

Bhattarai, Rewati R., Dhital, Sushil and Gidley, Michael J. (2016) Interactions among macronutrients in wheat flour determine their enzymic susceptibility. Food Hydrocolloids, 61 415-425. doi:10.1016/j.foodhyd.2016.05.026

Author Bhattarai, Rewati R.
Dhital, Sushil
Gidley, Michael J.
Title Interactions among macronutrients in wheat flour determine their enzymic susceptibility
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2016-05-24
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2016.05.026
Open Access Status Not Open Access
Volume 61
Start page 415
End page 425
Total pages 11
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Abstract The rate of enzymic digestion of the three major macronutrients (protein, triglyceride and starch) in the human diet has a controlling influence on physiological and hormonal responses underpinning many of the risk factors for major non-communicable diseases. Previously, the interactions among macronutrients and the inter-dependence of individual macronutrient enzymic hydrolysis processes have been largely ignored. We now report a comprehensive study of component interactions in the enzymic hydrolysis of starch, protein and lipids representing both gastric and small intestinal digestion using wheat flour as an exemplar. Enzymic susceptibility of individual macronutrients in wheat flour was affected by each of a range of interactions among constituents as well as interactions of enzymes with non-substrate macronutrients. The results show the importance of food structure in attenuating the rate and extent of hydrolysis of starch, protein, and lipids, and highlight the fact that studies performed on isolated macronutrient/enzyme systems may not represent the complexities of real digestion.
Keyword Food structure
In vitro hydrolysis
Non-specific binding
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
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Created: Fri, 24 Jun 2016, 10:26:55 EST by Rewati Bhattarai on behalf of Centre for Nutrition and Food Sciences