Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

Zou, Wei, Sissons, Mike, Warren, Frederick J., Gidley, Michael J. and Gilbert, Robert G. (2016) Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure. Carbohydrate Polymers, 152 441-449. doi:10.1016/j.carbpol.2016.06.016

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Author Zou, Wei
Sissons, Mike
Warren, Frederick J.
Gidley, Michael J.
Gilbert, Robert G.
Title Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
Formatted title
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2016-11-05
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2016.06.016
Open Access Status File (Author Post-print)
Volume 152
Start page 441
End page 449
Total pages 9
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Collection year 2017
Language eng
Formatted abstract
The role that the compact structure and proteins in pasta play in retarding evolution of starch molecular structure during in vitro digestion is 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 α-amylase, collecting samples at different times and characterizing their weight distribution of branched starch molecules using size-exclusion chromatography. Measurement of α-amylase activity showed that a protein (or proteins) from semolina or pasta powder interacted with α-amylase, causing reduced enzymatic activity and retarding digestion of branched starch molecules with hydrodynamic radius (Rh) < 100 nm; 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 > 100 nm.
Keyword Enzyme activity
GPC
Molecular structure
Pasta
Proteins
Starch
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
Queensland Alliance for Agriculture and Food Innovation
Centre for Nutrition and Food Sciences Publications
 
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