Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

Fardet, Anthony; Hoebler, Christine; Baldwin, Paule; Bouchet, Brigitte; Gallant, Daniel J.; Barry, J.-L.

doi:10.1006/jcrs.1997.0157

Cited by 111 publications

(123 citation statements)

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“…In comparison, the extruded pasta exhibited a more compact starch-protein structure with some ungelatinized starch granules in the central region of the pasta strand (Fardet et al, 1998). It has been hypothesized that the different results between the two studies mentioned above may be due to slight differences in the raw materials being used (Ambrogina Pagani et al, 1989;Fardet et al, 1998). However, adequate comparisons between the two processes are still lacking and require further attention.…”

Section: Sheetingmentioning

confidence: 94%

“…In the external region, starch granules are largely gelatinized and swollen, making them difficult to differentiate from protein using SEM or BFLM (Fardet et al, 1998;Heneen et al, 2003). However the protein network can be more clearly seen using CLSM.…”

Section: Cookingmentioning

confidence: 99%

“…One explanation is the tortuosity of the gluten network lengthens the pathway the enzymes must take to reach the starch substrate entrapped (Fardet et al, 1998). However this explanation is problematical, since the porosity of the gluten network was characterized by CSLM as high as 0.5-40 µm (Fardet et al, 1998), large enough to allow α-amylase (size generally reported to be in the range 7-10 nm (Larson, Greenwood, Cascio, Day & McPherson, 1994;Strobl et al, 1998)) to penetrate freely. Therefore gluten entrapment is probably incapable of acting as effective physical barriers.…”

Section: Exploring Mechanisms By Which Gluten Network Inhibits the Stmentioning

confidence: 99%

“…The intermediate and central region characteristically have larger starch granules that are surrounded by a higher amount of thin protein films (Petitot et al, 2009a); there is also another small difference, with the intermediate region having partly swollen granules (as a result of gelatinization) that are embedded in a coagulated and dense protein network (Fardet et al, 1998;Heneen et al, 2003). The central region, however, has starch granules with a limited degree of gelatinization due to the lack of water absorption (Cunin et al, 1995).…”

Section: Cookingmentioning

confidence: 99%

“…The surface of cooked pasta has a protein film of ~1 µm thickness, which contains cracks and open areas (Fardet et al, 1998;Heneen et al, 2003), and starch that may no longer be visually distinguishable from the protein. In the external region, starch granules are largely gelatinized and swollen, making them difficult to differentiate from protein using SEM or BFLM (Fardet et al, 1998;Heneen et al, 2003).…”

Section: Cookingmentioning

confidence: 99%

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Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Zou¹

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The aim of the project is to explore the mechanism of durum wheat proteins in slowing starch digestion; this reduction in digestion rate is nutritionally advantageous. The grains of three commercial durum wheat varieties (Jandaroi, Caparoi and Yawa) were employed, from which a range of pasta-derived cooked substrates were prepared: semolina (SE), whole pasta (spaghetti) (WP), powdered pasta (PP) and extracted starch (ST). SE contains inherent protein components; WP has an intact compact structure and gluten network formed by kneading and extruding the SE proteins; PP was ground from WP, thus breaking up the intact compact structure while the gluten network remained intact; and ST was extracted from SE with removal of proteins. To understand how pasta compact structure and proteins influence starch digestion, all these starch-containing samples with different protein composition and structure were subjected to in vitro digestion with various combinations of treatments mimicking gastric conditions with acid and pepsin, before the starch was digested with porcine α-amylase or pancreatin. After plotting the percentage of starch digested vs. time, first-order kinetics characterization through logarithm-of-slope analysis and morphological characterization by confocal microscopy were combined to reveal how the pasta compact structure and gluten network together slow starch digestion rate. Digested samples were collected at different times to characterize the weight distributions of branched starch molecules (wbr (logR h ), R h being hydrodynamic radius) using size-exclusion chromatography (SEC, also termed GPC). These distributions, together with the measured activity of α-amylase in the digestive solution, were used to explore the role that the compact structure and proteins in pasta play in retarding the evolution of starch molecular structure during digestion. Gluten powder (GP) extracted from SE was cooked and centrifuged to separate supernatant from gluten as a pellet, followed by the addition of α-amylase, to characterize to what extent α-amylase interacted with wheat proteins by measuring the activity of α-amylase, to elucidate if the protein components are capable of reducing enzymatic II activity; the analytical technique used was high performance liquid chromatography-mass spectrometry (LC-MS).The results showed that ST and SE were digested following simple first-order kinetics, while WP and PP followed two sequential first-order steps. The rate coefficients for these various steps were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for ST, SE and PP samples. In WP, the granules were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the WP strand center. Gluten entrapment accounts for the sequential kinetic steps in the digestion of pasta starch; the compact microstructure of pasta also reduces digestion rates. A reduced activity of porcine α-amylase and retarded dig...

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Section: Sheetingmentioning

confidence: 94%

Section: Cookingmentioning

confidence: 99%

Section: Exploring Mechanisms By Which Gluten Network Inhibits the Stmentioning

confidence: 99%

Section: Cookingmentioning

confidence: 99%

Section: Cookingmentioning

confidence: 99%

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Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Zou¹

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Glass-Forming Binaphthyl Chromophores

et al. 2001

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The use of the binaphthyl framework to synthesize glass-forming organic chromophores is described. Suzuki coupling reactions of racemic 6,6'-dibromo-2,2'-dialkoxy-1,1'-binaphthyl with 1,1-diphenyl-2-(4-dihydroxyboronphenyl)-ethene using [Pd(dppf)Cl2] (dppf = 1,1'-bis(diphenylphosphino)ferrocene) as the catalyst provide a set of chromophores with the 4-(2,2'-diphenylvinyl)-1-phenyl group at the 6- and 6'-positions and a range of groups on the oxygen atom. Starting with enantiomerically enriched (R)-6,6'-dibromo-2,2'-dihexyloxy-1,1'-binaphthyl ((R)-2Hex), one can obtain (R)-3Hex. Heck coupling reactions of 6,6'-dibromo-2,2'-dialkoxy-1,1'-binaphthyl compounds with styrene provide chromophores of the type 2,2'-dialkoxy-1,1'-binaphthyl-6,6'-bis(2-phenyl-vinyl). Starting with enantiomerically enriched (R)-2Hex, one obtains (R)-4Hex. Molecules of the type 4 contain two 1-naphthyl-2-phenyl ethylene chromophores with a pseudoorthogonal relationship. Similar procedures can be used to obtain fragments with more extended conjugation length. Thus, the Heck coupling reaction of 2Hex with 4-(4'-tert-butylstyryl)styrene, 1-(4'-tert-butylstyryl)-4-(4'-vinylstyryl)benzene, and 1-(3',5'-dihexyloxystyryl)4-(4'-vinylstyryl)benzene provides 5Hex, 6Hex, and 7Hex, respectively. DSC measurements and powder diffraction experiments indicate that the binaphthol chromophores show a resistance to crystallization. In some cases, considerably different thermal behavior is observed between enantiomerically enriched samples and their racemic counterparts. Increasing the size of the conjugated fragment on the binaphthol core leads to materials with higher glass-transition temperatures and a less pronounced tendency to crystallize. Fluorescence spectroscopy gives evidence of "excimer"-type interactions in the solid state, except for the chromophores with 4-(2,2'-diphenylvinyl)-1-phenyl groups. It is possible to obtain amorphous films of these chromophores directly from solution, and to fabricate light-emitting diodes, in which the electroluminescent layer corresponds to the binaphthyl chromophore.

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Slowly Digestible Starch and Health Benefits

Zhang

Hamaker

2013

Resistant Starch

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Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

Cited by 111 publications

References 3 publications

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Glass-Forming Binaphthyl Chromophores

Slowly Digestible Starch and Health Benefits

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