1
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Müller I, Morlock GE. Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography. Food Chem 2024; 432:137145. [PMID: 37625303 DOI: 10.1016/j.foodchem.2023.137145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 08/02/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023]
Abstract
The susceptibility of hydrothermally treated flour products to amylolysis was studied. The human salivary α-amylase and porcine pancreatin enzyme mixture containing α-amylase were used on-surface to investigate the release of glucose, maltose, and maltotriose. On the same adsorbent surface (all-in-one), their high-performance thin-layer chromatography separation and detection via selective chemical derivatization was performed. For the first time, the all-in-one nanoGIT system was studied quantitatively and validated for the simulated static oral and intestinal on-surface amylolysis of ten different hydrothermally treated flours and soluble starch. Differences were detected in the digestibility of refined and whole flours from wheat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat. Amaranth released the lowest amount of saccharides and spelt the highest in both oral and intestinal digestion systems. The results suggest that consumption of whole grain products may be beneficial because of their lower saccharide release, with particular attention to rye.
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Affiliation(s)
- Isabel Müller
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Centre for Biosystems, Land Use, and Nutrition, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
| | - Gertrud E Morlock
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Centre for Biosystems, Land Use, and Nutrition, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
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2
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Butterworth PJ, Bajka BH, Edwards CH, Warren FJ, Ellis PR. Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods. Trends Food Sci Technol 2022; 120:254-264. [PMID: 35210697 PMCID: PMC8850932 DOI: 10.1016/j.tifs.2021.11.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/18/2022]
Abstract
BACKGROUND Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic index (GI) and/or glycaemic load (GL). Low GI/GL foods are beneficial in the management of cardiometabolic disorders (e.g., type 2 diabetes, cardiovascular disease). Differences in rates and extents of digestion of starch-containing foods will affect postprandial glycaemia. SCOPE AND APPROACH Amylolysis kinetics are influenced by structural properties of the food matrix and of starch itself. Native (raw) semi-crystalline starch is digested slowly but hydrothermal processing (cooking) gelatinises the starch and greatly increases its digestibility. In plants, starch granules are contained within cells and intact cell walls can limit accessibility of water and digestive enzymes hindering gelatinisation and digestibility. In vitro studies of starch digestion by α-amylase model early stages in digestion and can suggest likely rates of digestion in vivo and expected glycaemic responses. Reports that metabolic responses to dietary starch are influenced by α-amylase gene copy number, heightens interest in amylolysis. KEY FINDINGS AND CONCLUSIONS This review shows how enzyme kinetic strategies can provide explanations for differences in digestion rate of different starchy foods. Michaelis-Menten and Log of Slope analyses provide kinetic parameters (e.g., K m and k cat /K m ) for evaluating catalytic efficiency and ease of digestibility of starch by α-amylase. Suitable kinetic methods maximise the information that can be obtained from in vitro work for predictions of starch digestion and glycaemic responses in vivo.
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Key Words
- AMY1, human salivary α-amylase gene
- AMY2, human pancreatic α-amylase gene
- Alpha-amylase
- BMI, body mass index
- CE, catalytic efficiency
- CVD, cardiovascular disease
- Enzyme kinetics
- Fto, alpha-oxoglutarate-dependent dioxygenase gene
- GI, glycaemic index
- GIT, gastrointestinal tract
- GL, glycaemic load
- GLUT2, glucose transporter 2
- Gene copy number
- HI, hydrolysis index
- IC50, inhibitor concentration causing 50% inhibition
- LOS, logarithm of slope plot
- Metabolic significance
- RDS, rapidly digestible starch
- RS, resistant starch
- Resistant starch
- SCFAs, short chain fatty acids
- SDS, slowly digestible starch
- SGLT1, sodium-dependent glucose co-transporter
- Starch digestion
- XRD, X-ray diffraction
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Affiliation(s)
- Peter J. Butterworth
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Balázs H. Bajka
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Cathrina H. Edwards
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Frederick J. Warren
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Peter R. Ellis
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
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3
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Almeida RLJ, Santos NC, Padilha CE, Monteiro SS, Santos ES. Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice (
Oryza sativa
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15448] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Brazil
| | - Carlos Eduardo Padilha
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Brazil
| | - Shênia Santos Monteiro
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Brazil
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4
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Edwards CH, Veerabahu AS, Mason AJ, Butterworth PJ, Ellis PR. α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions. Carbohydr Polym 2021; 259:117738. [PMID: 33674022 PMCID: PMC7965859 DOI: 10.1016/j.carbpol.2021.117738] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 01/10/2021] [Accepted: 01/25/2021] [Indexed: 02/06/2023]
Abstract
Starch is present in many prepared 'ready-meals' that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received little attention. Hence, we examined the effects of different processing treatments on in vitro digestibility of starch in chickpea flour. Solid-state 13C NMR was used to estimate ordered double-helical structure in the starch. Native starch with 25 % double-helical content was the most resistant to digestion but hydrothermal processing (gelatinisation) resulted in >95 % loss of order and a large increase in starch digestibility. Air-drying of pre-treated flour produced slowly-digestible starch (C∞, 55.9 %). Refrigeration of gelatinised samples decreased ease of amylolysis coincident with increase in double-helical content. Freezing maintained the same degree of digestibility as freshly gelatinised material and produced negligible retrogradation. Chilling may be exploited to produce ready-meals with a lower glycaemic response.
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Affiliation(s)
- Cathrina H Edwards
- King's College London, Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutritional Sciences, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
| | - Amalia S Veerabahu
- King's College London, Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutritional Sciences, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
| | - A James Mason
- King's College London, School of Cancer & Pharmaceutical Science, Institute of Pharmaceutical Science, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
| | - Peter J Butterworth
- King's College London, Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutritional Sciences, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
| | - Peter R Ellis
- King's College London, Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutritional Sciences, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom.
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5
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Piecyk M, Domian K. Effects of heat-moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor). Int J Biol Macromol 2021; 182:425-433. [PMID: 33836201 DOI: 10.1016/j.ijbiomac.2021.04.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/22/2021] [Accepted: 04/04/2021] [Indexed: 11/17/2022]
Abstract
In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 °C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in properties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temperatures and wider gelatinization temperature ranges in all modification conditions. These effects were caused by changes in the starch structure, as evidenced by the observed the decrease in relative crystallinity. The changes were the most pronounced in the starches treated at the higher moisture level. The HMT modification modified also starch digestibility. The total content of SDS and RS in non-gelatinized HMT starches modified at 15% moisture content was higher than that determined in the starch modified at 30% moisture content. In most gelatinized HMT starches, the SDS content decreased and that of RS did not change significantly compared to the native starch. Despite modified physicochemical properties, those starches still represent a good source of resistant starch.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland.
| | - Katarzyna Domian
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland
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6
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Robinson GHJ, Domoney C. Perspectives on the genetic improvement of health- and nutrition-related traits in pea. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 158:353-362. [PMID: 33250319 PMCID: PMC7801860 DOI: 10.1016/j.plaphy.2020.11.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Accepted: 11/15/2020] [Indexed: 05/27/2023]
Abstract
Pea (Pisum sativum L.) is a widely grown pulse crop that is a source of protein, starch and micronutrients in both human diets and livestock feeds. There is currently a strong global focus on making agriculture and food production systems more sustainable, and pea has one of the smallest carbon footprints of all crops. Multiple genetic loci have been identified that influence pea seed protein content, but protein composition is also important nutritionally. Studies have previously identified gene families encoding individual seed protein classes, now documented in a reference pea genome assembly. Much is also known about loci affecting starch metabolism in pea, with research especially focusing on improving concentrations of resistant starch, which has a positive effect on maintaining blood glucose homeostasis. Diversity in natural germplasm for micronutrient concentrations and mineral hyperaccumulation mutants have been discovered, with quantitative trait loci on multiple linkage groups identified for seed micronutrient concentrations. Antinutrients, which affect nutrient bioavailability, must also be considered; mutants in which the concentrations of important antinutrients including phytate and trypsin inhibitors are reduced have already been discovered. Current knowledge on the genetics of nutritional traits in pea will greatly assist with crop improvement for specific end uses, and further identification of genes involved will help advance our knowledge of the control of the synthesis of seed compounds.
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Affiliation(s)
- Gabriel H J Robinson
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, United Kingdom
| | - Claire Domoney
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, United Kingdom.
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7
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Petropoulou K, Salt LJ, Edwards CH, Warren FJ, Garcia-Perez I, Chambers ES, Alshaalan R, Khatib M, Perez-Moral N, Cross KL, Kellingray L, Stanley R, Koev T, Khimyak YZ, Narbad A, Penney N, Serrano-Contreras JI, Charalambides MN, Miguens Blanco J, Castro Seoane R, McDonald JAK, Marchesi JR, Holmes E, Godsland IF, Morrison DJ, Preston T, Domoney C, Wilde PJ, Frost GS. A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans. NATURE FOOD 2020; 1:693-704. [PMID: 37128029 DOI: 10.1038/s43016-020-00159-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 09/02/2020] [Indexed: 11/09/2022]
Abstract
Elevated postprandial glucose (PPG) is a significant risk factor for non-communicable diseases globally. Currently, there is a limited understanding of how starch structures within a carbohydrate-rich food matrix interact with the gut luminal environment to control PPG. Here, we use pea seeds (Pisum sativum) and pea flour, derived from two near-identical pea genotypes (BC1/19RR and BC1/19rr) differing primarily in the type of starch accumulated, to explore the contribution of starch structure, food matrix and intestinal environment to PPG. Using stable isotope 13C-labelled pea seeds, coupled with synchronous gastric, duodenal and plasma sampling in vivo, we demonstrate that maintenance of cell structure and changes in starch morphology are closely related to lower glucose availability in the small intestine, resulting in acutely lower PPG and promotion of changes in the gut bacterial composition associated with long-term metabolic health improvements.
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Affiliation(s)
- Katerina Petropoulou
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
| | | | | | | | - Isabel Garcia-Perez
- Computational and Systems Medicine, Division of Integrated Systems Medicine and Digestive Diseases, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
| | - Edward S Chambers
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
| | - Rasha Alshaalan
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
- Clinical Nutrition Program, Department of Health, College of Health and Rehabilitation Sciences, Princess Noura Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Mai Khatib
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdulaziz University, Jeddah, Saudi Arabia
| | | | | | | | | | - Todor Koev
- Quadram Institute Bioscience, Norwich, UK
- School of Pharmacy, University of East Anglia, Norwich, UK
| | | | | | - Nicholas Penney
- Computational and Systems Medicine, Division of Integrated Systems Medicine and Digestive Diseases, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
| | - Jose Ivan Serrano-Contreras
- Computational and Systems Medicine, Division of Integrated Systems Medicine and Digestive Diseases, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
| | | | - Jesus Miguens Blanco
- Division of Integrative Systems Medicine and Digestive Disease, Department of Metabolism, Digestion and Reproduction, Imperial College London, London, UK
| | - Rocio Castro Seoane
- Division of Integrative Systems Medicine and Digestive Disease, Department of Metabolism, Digestion and Reproduction, Imperial College London, London, UK
| | - Julie A K McDonald
- MRC Centre for Molecular Bacteriology and Infection, Imperial College London, London, UK
| | - Julian R Marchesi
- Division of Integrative Systems Medicine and Digestive Disease, Department of Metabolism, Digestion and Reproduction, Imperial College London, London, UK
- School of Biosciences, Cardiff University, Cardiff, UK
| | - Elaine Holmes
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
- Computational and Systems Medicine, Division of Integrated Systems Medicine and Digestive Diseases, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
- Centre for Computational & Systems Medicine, Murdoch University, Perth, Western Australia, Australia
| | - Ian F Godsland
- Diabetes, Endocrinology and Metabolism, Department of Medicine, Imperial College London, London, UK
| | - Douglas J Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, UK
| | - Tom Preston
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, UK
| | | | | | - Gary S Frost
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK.
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8
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Piecyk M, Drużyńska B, Ołtarzewska A, Wołosiak R, Worobiej E, Ostrowska-Ligęza E. Effect of hydrothermal modifications on properties and digestibility of grass pea starch. Int J Biol Macromol 2018; 118:2113-2120. [PMID: 30016659 DOI: 10.1016/j.ijbiomac.2018.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/02/2018] [Accepted: 07/12/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A. Despite greater resistance of granules of modified starches to swelling during cooking their suspensions, after cooking these starches were characterized by a higher predicted glycemic index than the non-modified ones. A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland.
| | - Beata Drużyńska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Agnieszka Ołtarzewska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Rafał Wołosiak
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Elwira Worobiej
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Division of Food Chemistry, Department of Chemistry, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warszawa, Poland
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9
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Sun L, Gidley MJ, Warren FJ. Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity. Food Chem 2018; 258:164-173. [DOI: 10.1016/j.foodchem.2018.03.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 10/17/2022]
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10
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Edwards CH, Maillot M, Parker R, Warren FJ. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase. Food Chem 2018; 244:386-393. [PMID: 29120798 DOI: 10.1016/j.foodchem.2017.10.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/15/2017] [Accepted: 10/09/2017] [Indexed: 11/19/2022]
Abstract
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
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Affiliation(s)
- Cathrina H Edwards
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Marie Maillot
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK; AgroSup Dijon, National Superior Institute of Agronomic Sciences, Food and the Environment, Dijon, France
| | - Roger Parker
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
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11
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Tao J, Huang J, Yu L, Li Z, Liu H, Yuan B, Zeng D. A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Xing Q, Xing X, Zhang Z, Hu X, Liu F. A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xiaohui Xing
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinjuan Hu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Fangliang Liu
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
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13
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Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties. Crit Rev Food Sci Nutr 2017; 57:875-892. [PMID: 25751598 DOI: 10.1080/10408398.2014.922043] [Citation(s) in RCA: 273] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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.
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Affiliation(s)
- Sushil Dhital
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Frederick J Warren
- b Centre for Nutrition and Food Sciences , Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Peter J Butterworth
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Peter R Ellis
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Michael J Gidley
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
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14
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 309] [Impact Index Per Article: 44.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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15
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Qi X, Tester RF. Effect of composition and structure of native starch granules on their susceptibility to hydrolysis by amylase enzymes. STARCH-STARKE 2016. [DOI: 10.1002/star.201600063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Xin Qi
- Glycologic Limited; Glasgow UK
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16
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Baldwin AJ, Egan DL, Warren F, Barker PD, Dobson CM, Butterworth PJ, Ellis PR. Investigating the mechanisms of amylolysis of starch granules by solution-state NMR. Biomacromolecules 2015; 16:1614-21. [PMID: 25815624 PMCID: PMC4429494 DOI: 10.1021/acs.biomac.5b00190] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 03/26/2015] [Indexed: 11/30/2022]
Abstract
Starch is a prominent component of the human diet and is hydrolyzed by α-amylase post-ingestion. Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. These findings allow us to conclude that the quantity of flexible α-glucan chains protruding from the granule surface will greatly influence the rate of energy acquisition from digestion of starch.
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Affiliation(s)
- Andrew J. Baldwin
- Department
of Chemistry, University of Cambridge, Lensfield Road, Cambridge, CB2 1EW, United
Kingdom
| | - Danielle L. Egan
- Biopolymers
Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United
Kingdom
| | - Fredrick
J. Warren
- Biopolymers
Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United
Kingdom
| | - Paul D. Barker
- Department
of Chemistry, University of Cambridge, Lensfield Road, Cambridge, CB2 1EW, United
Kingdom
| | - Christopher M. Dobson
- Department
of Chemistry, University of Cambridge, Lensfield Road, Cambridge, CB2 1EW, United
Kingdom
| | - Peter J. Butterworth
- Biopolymers
Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United
Kingdom
| | - Peter R. Ellis
- Biopolymers
Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United
Kingdom
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17
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Sun Y, Ye H, Hu B, Wang W, Lei S, Wang X, Zhou L, Zeng X. Changes in crystal structure of chickpea starch samples during processing treatments: An X-ray diffraction and starch moisture analysis study. Carbohydr Polym 2015; 121:169-74. [DOI: 10.1016/j.carbpol.2014.12.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 12/11/2014] [Accepted: 12/16/2014] [Indexed: 11/29/2022]
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18
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Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index. Food Funct 2014; 5:2509-15. [PMID: 25124366 DOI: 10.1039/c4fo00354c] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.
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Affiliation(s)
- Kai Lin Ek
- Department of Plant and Food Sciences, Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia.
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19
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Malumba P, Odjo S, Boudry C, Danthine S, Bindelle J, Beckers Y, Béra F. Physicochemical characterization and in vitro assessment of the nutritive value of starch yield from corn dried at different temperatures. STARCH-STARKE 2014. [DOI: 10.1002/star.201400012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paul Malumba
- Gembloux Agro-Bio Tech, Laboratory of Food Process Engineering; University of Liège; Gembloux Belgium
- Department of Chemistry and Agricultural Industry; University of Kinshasa; Kinshasa
| | - Sylvanus Odjo
- Gembloux Agro-Bio Tech, Laboratory of Food Process Engineering; University of Liège; Gembloux Belgium
| | - Christelle Boudry
- Gembloux Agro-Bio Tech, Animal Science Unit; University of Liège; Gembloux Belgium
| | - Sabine Danthine
- Gembloux Agro-Bio Tech, Food Science and Formulation Unit; University of Liège; Gembloux Belgium
| | - Jérôme Bindelle
- Gembloux Agro-Bio Tech, Animal Science Unit; University of Liège; Gembloux Belgium
| | - Yves Beckers
- Gembloux Agro-Bio Tech, Animal Science Unit; University of Liège; Gembloux Belgium
| | - François Béra
- Gembloux Agro-Bio Tech, Laboratory of Food Process Engineering; University of Liège; Gembloux Belgium
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20
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Cai C, Cai J, Zhao L, Wei C. In situ gelatinization of starch using hot stage microscopy. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0003-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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21
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Porous starch extracted from Chinese rice wine vinasse: Characterization and adsorption properties. Int J Biol Macromol 2013; 61:156-9. [DOI: 10.1016/j.ijbiomac.2013.07.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 06/30/2013] [Accepted: 07/02/2013] [Indexed: 11/20/2022]
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22
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Cai C, Cai J, Man J, Yang Y, Wang Z, Wei C. Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization. Food Chem 2013; 142:408-15. [PMID: 24001859 DOI: 10.1016/j.foodchem.2013.07.091] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Revised: 06/23/2013] [Accepted: 07/18/2013] [Indexed: 10/26/2022]
Abstract
The allomorph distribution and granule structure of C-type starch from lotus rhizomes were investigated using a combination of techniques during gelatinization. The disruption of crystallinity during gelatinization began from the end distant from the eccentric hilum and then propagated into the center of granule. The periphery of hilum end was finally gelatinized, accompanied by high swelling. The crystallinity changed from C-type to A-type via CA-type during gelatinization, and finally became amorphous structure. The amylose content, crystal degree, helix content, ratio of 1045/1022cm(-1), and peak intensity of crystalline lamellae of gelatinizing starch significantly decreased after 70°C. The amorphous content and ratio of 1022/995cm(-1) increased after 70°C. This study elucidated that B-type allomorph was mainly arranged in the distal region of eccentric hilum, A-type allomorph was mainly located in the periphery of hilum end, and the center of granule was a mixed distribution of A- and B-type allomorphs.
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Affiliation(s)
- Canhui Cai
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
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23
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Warren FJ, Butterworth PJ, Ellis PR. The surface structure of a complex substrate revealed by enzyme kinetics and Freundlich constants for α-amylase interaction with the surface of starch. Biochim Biophys Acta Gen Subj 2013; 1830:3095-101. [DOI: 10.1016/j.bbagen.2012.12.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Revised: 11/21/2012] [Accepted: 12/21/2012] [Indexed: 01/10/2023]
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24
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Warren FJ, Perston BB, Royall PG, Butterworth PJ, Ellis PR. Infrared spectroscopy with heated attenuated total internal reflectance enabling precise measurement of thermally induced transitions in complex biological polymers. Anal Chem 2013; 85:3999-4006. [PMID: 23461675 DOI: 10.1021/ac303552s] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
We report an improved tool for acquiring temperature-resolved fourier transform infrared (FT-IR) spectra of complex polymer systems undergoing thermal transitions, illustrated by application to several phenomena related to starch gelatinization that have proved difficult to study by other means. Starch suspensions from several botanical origins were gelatinized using a temperature-controlled attenuated total reflectance (ATR) crystal, with IR spectra collected every 0.25 °C. By following the 995/1022 cm(-1) peak ratio, clear transitions occurring between 59 and 70 °C were observed, for which the midpoints could be determined accurately by sigmoidal fits. The magnitude of the change in peak ratio was found to be strongly correlated to the enthalpy of gelatinization as measured by differential scanning calorimetry (DSC, R(2) = 0.988). An important advantage of the technique, compared to DSC, is that the signal-to-noise ratio is not reduced when measuring very broad transitions. This has the potential to allow more precise determination of the gelatinization parameters of high-amylose starches, for which gelatinization may take place over several tens of °C.
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Affiliation(s)
- Frederick J Warren
- King's College London, School of Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
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25
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Cai C, Wei C. In situ observation of crystallinity disruption patterns during starch gelatinization. Carbohydr Polym 2013; 92:469-78. [DOI: 10.1016/j.carbpol.2012.09.073] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 08/17/2012] [Accepted: 09/27/2012] [Indexed: 11/29/2022]
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26
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Warren FJ, Butterworth PJ, Ellis PR. Studies of the effect of maltose on the direct binding of porcine pancreatic α-amylase to maize starch. Carbohydr Res 2012; 358:67-71. [DOI: 10.1016/j.carres.2012.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 07/04/2012] [Accepted: 07/05/2012] [Indexed: 11/15/2022]
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27
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Warren FJ, Royall PG, Butterworth PJ, Ellis PR. Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials. Carbohydr Polym 2012; 90:628-36. [PMID: 24751086 DOI: 10.1016/j.carbpol.2012.05.088] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Revised: 04/13/2012] [Accepted: 05/22/2012] [Indexed: 11/27/2022]
Abstract
There is a clear need for improved methods for the study of the physical changes that occur in slurries and sol-gel systems that have significant water content. In this paper a novel immersion mode material pocket form of dynamic mechanical analysis (IMP-DMA) has been designed, combining material pocket technology to provide physical support to a powdered sample within an immersion bath. IMP-DMA allows the mechanical response of a powder during heating to be monitored in excess water. IMP-DMA was evaluated using a range of starch samples loaded as a slurry into a solid steel pocket, the mechanical responses of these samples were monitored as a function of temperature, and values for modulus and tanδ peaks were found to correspond well with events occurring at both the onset and peak gelatinisation temperatures as measured by differential scanning calorimetry (DSC) (e.g. wheat starch has an onset and peak DSC temperature of 49.3 °C and 57.2 °C, respectively, and shows a peak in tanδ at 52.8 °C and a modulus peak at 57.7 °C). Some limitations were found in the ability of DMA to detect transitions in starches with low or high amylose contents. IMP-DMA was shown to be an effective tool for monitoring the changes in starch structure that occur during gelatinisation, both in purified starches and in more complex starch-containing food materials. Thus, a new hyphenated form of DMA is now available that permits the thermally induced transitions of particle water dispersions to be characterised.
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Affiliation(s)
- Frederick J Warren
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Paul G Royall
- King's College London, Institute of Pharmaceutical Science, Drug Delivery Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter J Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
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28
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Abstract
Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.
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Affiliation(s)
- Wendy J Dahl
- Food Science and Human Nutrition Department, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, FL 32611, USA.
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29
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Butterworth PJ, Warren FJ, Grassby T, Patel H, Ellis PR. Analysis of starch amylolysis using plots for first-order kinetics. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.10.048] [Citation(s) in RCA: 217] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Warren FJ, Royall PG, Gaisford S, Butterworth PJ, Ellis PR. Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.05.062] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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