Densely packed matrices as rate determining features in starch hydrolysis

Zhang, Bin, Dhital, Sushil and Gidley, Michael J (2015) Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science and Technology, 43 1: 18-31. doi:10.1016/j.tifs.2015.01.004

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Author Zhang, Bin
Dhital, Sushil
Gidley, Michael J
Title Densely packed matrices as rate determining features in starch hydrolysis
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
1879-3053
Publication date 2015-05-01
Year available 2015
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2015.01.004
Open Access Status File (Author Post-print)
Volume 43
Issue 1
Start page 18
End page 31
Total pages 14
Place of publication Oxford, United Kingdom
Publisher Pergamon Press (Elsevier Science)
Language eng
Subject 1305 Biotechnology
1106 Food Science
Abstract To aid in the design of starch-containing foods with slow and/or incomplete digestion in the upper gastrointestinal tract, the starch structural factors which control the rate of action of alpha-amylase are reviewed. It is concluded that local starch molecular density has the major influence on amylase digestion kinetics, and that density sufficient to either limit enzyme binding and/or slow down catalysis can be achieved by either crystallization or dense amorphous packing.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Official 2016 Collection
Centre for Nutrition and Food Sciences Publications
 
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Citation counts: TR Web of Science Citation Count  Cited 22 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 23 times in Scopus Article | Citations
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