Article
Food Science & Technology
Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, Ravindra N. Chibbar
Summary: The nutritional quality of wheat-based crackers was improved by adding faba bean flour and starch, which increased protein, dietary fiber, fat, and resistant starch content. This study advances understanding of the factors that contribute to the in vivo benefits of adding faba bean flours to wheat-based products.
Article
Chemistry, Applied
Mingjing Zheng, Aiqian Ye, Harjinder Singh, Yi Zhang
Summary: This study investigated the in-vitro digestibility of differently structured starch gels formed by corn starches with different amylose contents. The findings suggest that the hardness, fragmentation, and particle size of the gels affect starch hydrolysis in the oral-gastric step, while the release of starch in the intestinal step is influenced by the starch content and granular structure of the gastric digesta.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Jiasong Liu, Qing Liu, Yueyue Yang, Shuna Zhao, Zhengyu Jin, Kunfu Zhu, Lulian Xu, Aiquan Jiao
Summary: The study found that whey protein isolate has a significant impact on the digestion and physicochemical properties of potato starch, mainly through hydrophobic interactions, hydrogen bonding, and enzyme activity inhibition.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Biochemistry & Molecular Biology
Palak Mahajan, Manab B. Bera, Parmjit S. Panesar, Anil Chauhan
Summary: The demand for millets and their products is increasing globally due to their health-promoting properties. The quality of millet-based food products is determined by the starch content, which contributes about 70% of total millet grain. Modifying the structure of starch can achieve product-specific properties while information deficit on millet starch has hampered its potential use. This review examines the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of millet starches, as well as their various applications in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Marbie Alpos, Sze Ying Leong, Indrawati Oey
Summary: Adding calcium chloride during cooking can improve the hardness and springiness of legumes, as well as enhance the digestibility of starch and protein. The study found that appropriate calcium treatment can prevent black beans from excessive softening during the cooking process, while reducing the digestibility of starch.
Review
Chemistry, Analytical
Laszlo Hajba, Sunkyung Jeong, Doo Soo Chung, Andras Guttman
Summary: This review provides an overview of the fundamental principles, methodologies, strengths, and weaknesses of capillary gel electrophoresis of proteins. It covers the historical background, new developments, and applications in biopharmaceutical, biomedical, food, and agriculture fields. Different subsets of the method and relevant protein labeling techniques are critically discussed.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Applied
Xiaoli Xu, Scott Bean, Xiaorong Wu, Yong-Cheng Shi
Summary: The digestibility of starch in sorghum grains was influenced by the particle size of flour and the hardness of the grains. The protein matrix and pH value also played important roles in starch digestion. The content of resistant starch varied in different forms of sorghum, with higher levels observed in sorghum flours. Cooking had different effects on protein and starch digestibility in sorghum flours.
Article
Biochemistry & Molecular Biology
Yiming Zhou, Qingyi Jiang, Sijia Ma, Xiaoli Zhou
Summary: Fluorescence spectrum methods and enzymatic kinetics were used in this study to investigate the interaction between Tartary buckwheat starch (TBS) and two glycosidase enzymes along with quercetin. Results showed that quercetin had a better inhibitory effect on alpha-amylase compared to alpha-glucosidase. In vitro digestion experiment demonstrated that quercetin and TBS together were more effective in inhibiting TBS hydrolysis. Additionally, the synergistic effects of quercetin-starch gel structure and quercetin inhibitory activity against enzymes had a significant impact on TBS digestion.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Fangwei Liu, Suming Chen, Dejun Dong, Yanli Zhang, Shanshan Zhang, Yuhui Pan, Haihua Ji, Ziyi Zhang, Xinru Huang, Lin Zhang, Huan Liu, Jielun Hu
Summary: This study investigated the effects of three polysaccharides (xanthan gum, konjac glucomannan, and arabinogalactan) on the digestive and prebiotic characteristics of biscuits. The results showed that these polysaccharide-containing biscuits had a low glycemic index and could modulate the microbiota composition. Among them, arabinogalactan was found to be more beneficial for blood glucose control.
Article
Biochemical Research Methods
Rijul Bhimwal, Richard R. Rustandi, Anne Payne, Mohamed Dawod
Summary: This review highlights the noteworthy advancements in capillary gel electrophoresis for protein separation and analysis from 2015 to 2021. It provides an overview of the technique's historical perspective, principles, challenges, and limitations, and discusses the advancements made to overcome these issues and expand our understanding of the method. The review also presents applications of capillary gel electrophoresis and future directions for the technique.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Biochemistry & Molecular Biology
Dan Li, Xiaolin Yao, Yongli Yang, Guifang Cao, Gaoyang Yi
Summary: This study investigated the effect of chlorogenic acid (CA) on starch digestibility and fermentability. The results showed that WS-CA complexes had a looser gel matrix and higher solubility and swelling power. The addition of CA significantly reduced the digestive rate of gelatinized WS and increased the proportion of resistant starch (RS). After fermentation, the residual WS-CA complexes induced the production of short-chain fatty acids and promoted the growth of beneficial gut microbiota.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Yu Xiao, Mingzhu Zheng, Shuang Yang, Zhaofeng Li, Meihong Liu, Xinbiao Yang, Nan Lin, Jingsheng Liu
Summary: With the increase of proanthocyanidins content, the solubility and swelling power of starch will increase, the pasting properties will change, and the structure of starch will also change. Proanthocyanidins will reduce the ordered degree of starch, enhance the hydrogen bonding in the system, and reduce the digestibility of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Jyoti Semwal, M. S. Meera
Summary: Papain-pretreated sorghum grains were modified using pullulanase and infrared irradiation to reduce starch digestibility. The combination of pullulanase (1 U/ml/5h) and IR (220°C/3 min) treatment showed the best synergistic effect, producing modified corneous endosperm starch with a hydrolysis rate of 0.022, a hydrolysis index of 42.58, and a potential digestibility of 0.468. The modification increased the amylose content and crystallinity of the starch, but decreased its swelling power, solubility index, and pasting properties. The combination of debranching and infrared treatment can be an efficient method to produce tailor-made starch for food industries.
Article
Food Science & Technology
Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao
Summary: The stability of tea catechin is affected by tea types, and it also influences starch digestion and glycemic response to different types of cooked rice. Green tea has the strongest inhibitory effect on starch digestion, while glutinous rice has a higher starch hydrolysis rate and glycemic index than jasmine rice due to its porous structure. Epigallocatechin (EGC) achieves the highest stability. Overall, tea types and rice structure have an impact on starch digestion and glycemic index of cooked rice.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Chemistry, Applied
Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert
Summary: The degree of esterification of pectin plays a key role in its effects on pancreatic amylase activity and the in vitro digestion of starch.
FOOD HYDROCOLLOIDS
(2021)