Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties

Dhital, Sushil, Warren, Frederick J., Butterworth, Peter J., Ellis, Peter R. and Gidley, Michael J. (2017) Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties. Critical Reviews in Food Science and Nutrition, 57 5: 875-892. doi:10.1080/10408398.2014.922043

Author Dhital, Sushil
Warren, Frederick J.
Butterworth, Peter J.
Ellis, Peter R.
Gidley, Michael J.
Title Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
Formatted title
Mechanisms of starch digestion by α-amylase—structural basis for kinetic properties
Journal name Critical Reviews in Food Science and Nutrition   Check publisher's open access policy
ISSN 1549-7852
Publication date 2017-01-01
Year available 2015
Sub-type Article (original research)
DOI 10.1080/10408398.2014.922043
Open Access Status Not yet assessed
Volume 57
Issue 5
Start page 875
End page 892
Total pages 18
Place of publication New York, NY, United States
Publisher Taylor & Francis
Language eng
Abstract Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.
Keyword Digestion profiles
Enzyme resistant starch
In vitro digestion
In vivo digestion
Kinetic processes
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
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Queensland Alliance for Agriculture and Food Innovation
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