Influence of weather conditions on the activity and properties of alpha-amylase in maize grains

Aljabi, Hanadi Riyad; Pawelzik, Elke

doi:10.1016/j.jcs.2021.103403

Cited by 2 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The possible reason that amylase content was higher in barley and its start activating during the malting process (Zhang & Li, 2017). Similarly, maize naturally content the amylase enzyme during the development stage (Aljabi & Pawelzik, 2022).…”

Section: Resultsmentioning

confidence: 99%

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

show abstract

Section: Resultsmentioning

confidence: 99%

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It occurs due to decreased β-cell function and insulin insensitivity in peripheral tissues [5,6]. α-Amylase (E.C.3.2.1.1) catalyzes the hydrolysis of inner α-1,4-glycosidic links in starch and produces short oligosaccharide units such glucose, maltose and dextrin [7][8][9]. Also αglucosidase is the key enzyme in carbohydrates digestion [10].…”

Section: Introductionmentioning

confidence: 99%

Investigation of 1,2,4-Triazole Derivatives as Potantial Anti-Diabetic Agents: In vitro Enzyme Inhibition and In silico Pharmacokinetic Studies

ÖZ TUNCAY,

ÇAKMAK

2023

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

Diabetes Mellitus (DM), kan glukoz seviyesinin yükseldiği, postprandiyal hiperglisemiye neden olan, böbrek yetmezliği, körlük, kardiyovasküler hastalıklar ve sinir hasarı gibi pek çok sekonder probleme neden olan metabolik bir hastalıktır. α-Amilaz ve α-glukozidaz doğrudan tip II DM ile ilgilidir ve bu enzimlerin inhibitörleri nişasta sindirimini inhibe edebildiğinden DM tedavisinde yaygın olarak kullanılmaktadır. Bu çalışmada flor içeren 1,2,4-triazol-5-on türevlerinin (4a-d, 6a-b, 7a-b, 8a-b) α-amilaz ve α-glukozidaza karşı inhibisyon potansiyelleri araştırıldı. Tüm moleküller, akarboz standardı kontrolü altında (IC50 = 411,3 ± 6,4 uM) 185,2 ± 3,4 ila 535,6 ± 5,5 μM arasında değişen farklı oranlarda α-amilaz inhibisyonu sergiledi; α-glukozidaz varlığında ise, pozitif kontrol akarboza kıyasla IC50 değerleri 205,0 ± 3,8 ila 803,2 ± 10,3 μM arasında değişim gösterdi (IC50 = 252,0 ± 4,8 μM). 10 farklı inhibitör molekülü arasında 4c'nin her iki durumda da mükemmel inhibe edici potansiyele sahip olduğu tespit edildi ve a-amilaz ve a-glukozidazın inhibisyon türü kinetik çalışmalarla değerlendirildi. Ayrıca SwissADME yazılımı kullanılarak 4c molekülünün fizikokimyasal ve farmakokinetik özellikleri hesaplandı. Mevcut araştırmanın sonuçları, tip II DM'nin tedavisi için umut vaat eden bir aday olarak 4c molekülünün potansiyelini desteklemektedir.

show abstract

Influence of weather conditions on the activity and properties of alpha-amylase in maize grains

Cited by 2 publications

References 21 publications

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Investigation of 1,2,4-Triazole Derivatives as Potantial Anti-Diabetic Agents: In vitro Enzyme Inhibition and In silico Pharmacokinetic Studies

Contact Info

Product

Resources

About