Kinetic studies of in vitro digestion of amylosucrase-modified waxy corn starches based on branch chain length distributions

Kim, Ha Ram; Choi, Soo Jung; Park, Cheon-Seok; Moon, Tae Wha

doi:10.1016/j.foodhyd.2016.10.038

Cited by 51 publications

(30 citation statements)

References 34 publications

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“…NC reached a nondigestive phase after 20 min of digestion, showing approximately 13% of the RS fraction content. NC was hydrolyzed at the same rate over the hydrolysis, exhibiting a rapid and singular digestion phase in the LOS plot graph (Table ), and it demonstrated that its digestive fraction was composed of the RDS fraction (Kim et al., ). ASWC took a relatively longer time to reach the nondigestive phase compared with NC (Figure ), and it contained a larger amount of the RS fraction (43.5%) than NC (13.2%).…”

Section: Resultsmentioning

confidence: 99%

“…The supernatant was collected after centrifugation at 5,000 × g for 10 min (4 °C), and the amount of glucose released by hydrolysis of starch was analyzed using a GOD‐POD kit. The contents of the rapidly digestible starch (RDS) fraction, slowly digestible starch (SDS) fraction, and resistant starch (RS) fraction and first‐order rate constants of in vitro digestion classified into

k_{R D S}

and

k_{S D S}

for representing the digestive phase of RDS and SDS, respectively, were estimated using a modified LOS plot method (Kim et al., ).…”

Section: Methodsmentioning

confidence: 99%

“…The degree of hydrolysis and related parameters were investigated following the method of Kim, Choi, Park, and Moon (2017b). Pancreatic α-amylase (6.09 g) was added to distilled water (23 mL) and stirred for 10 min.…”

Section: Starch Digestibilitymentioning

confidence: 99%

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Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Lim

Kim

Choi

et al. 2019

Journal of Food Science

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In this study, starch–lipid complexes were prepared using normal corn starch (NC) and amylosucrase‐modified waxy corn starch (ASWC) with myristic acid (C14:0) and palmitic acid (C16:0). The amylosucrase modification elongated branch chains in waxy corn starch leading to an increase of apparent amylose content (29.7%) similar to that of NC (29.0%). The X‐ray diffraction of starch–lipid complexes revealed a V‐type pattern, a clear indication of complex formation. The ability of the ASWC to complex with fatty acids was greater than that of NC. Interestingly, the changes in relative crystallinity, thermal parameters, and digestion properties according to the complexation showed opposite patterns in NC and ASWC. This study found that the structure of ASWC contributes to the formation of starch–fatty acid complexes and suggested that the ASWC can be preferred over NC in a delivery system. Practical Application Amylopectin has been considered to be incapable of forming complexes with fatty acids due to its short chain length and steric hindrance. Through this study, an appropriate enzymatic modification of the molecular structures of waxy starches could make a complexation of waxy starches with fatty acids possible. The findings of this study suggest a promising perspective for utilization of waxy starch as a carrier material of lipophilic molecules.

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Section: Resultsmentioning

confidence: 99%

k_{R D S}

and

k_{S D S}

for representing the digestive phase of RDS and SDS, respectively, were estimated using a modified LOS plot method (Kim et al., ).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Lim

Kim

Choi

et al. 2019

Journal of Food Science

Self Cite

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“…A great deal of development was done during the mid-1990s, one of which was by Englyst, Kingman and Cummings [29] in 1992, that effectively separated RDS, SDS, and RS. A method that is still commonly used to gain a broader understanding of digesting [24,30], often relating to glycemic index studies. The design of this measurement model was to replicate human digestion using a range of additives such as proteases, HCl and guar gum to replicate the stomach.…”

Section: Measurement Of Resistant Starchmentioning

confidence: 99%

Resistant Starch

Sullivan¹

2020

Chemical Properties of Starch

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Not all starch that is ingested into the human body is digested into D-glucosethe portion that defies this process is referred to as resistant starch (RS) where chemically and mechanically, five different forms have been identified. Regardless of the form, an extensive breadth of health benefits has been associated with the consumption of RS. These include the potential of RS becoming part of weight and diabetes management plans as well as improved colon health and prevention of colon cancer. Therefore, in the past decade, there has been a significant amount of research into how RS concentrations can be increased in various food systems, which have had varying degrees of success; however, are limited to either enzymatic, thermal, or acidic alterations to starch. In a similar fashion, chemical methods of RS measurement have also received a considerable amount of change and enhancement over time, though with most of them to some extent attempting to replicate human carbohydrate digestion.

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“…Kim, Choi, Park, and Moon (), for example, aptly demonstrated this computational concern when they initially tested their sample AS1 (amylosucrase‐modified starch with 2500 U amylosucrase/30 mL starch suspension) for a single rate of digestion and obtained a coefficient of determination ( r 2 ) of 0.686 for 9 data sets. We calculated the statistics of the coefficient of determination as t ‐value = 3.91, df = 7, and p < 0.01.…”

Section: Modeling Starch Digestogramsmentioning

confidence: 99%

Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research

Nguyêñ

Sopade

2018

Comp Rev Food Sci Food Safe

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Starch digestion is mostly investigated with in vitro techniques, and time-course measurements are common. These yield digestograms that are modeled by theoretical, semitheoretical, and empirical kinetic equations, many of which are reviewed here. The Duggleby model has Michaelis-Menten functions, and its dependent variable is on both sides of the equation with no apparent parameter for maximum digestible starch (D Ý ). The Gaouar and Peleg models are equivalent. They predict both the initial digestible starch (D 0 ) and D Ý , and an average digestion rate, but they can reveal "biratial" digestions. The first-order kinetic model exhibits diverse predictabilities and, when linearized, D Ý is sometimes equated to 100 g/100 g dry starch (100%), it yields an average rate of digestion and can predict negative D 0 . The log of slope (LOS) model is unique in revealing the rapid-to-slow digestion rate phenomenon, but without guidelines to identify such. The LOS model does not sometimes use all the digestogram data, can predict D Ý greater than 100%, and returns zero digestion rate for some digestograms. However, some starchy materials exhibit a slow-to-rapid digestion rate phenomenon, as demonstrated with an example. The modified first-order kinetic model uses all the digestogram data with practical constraints (D 0 ࣙ 0 g/100 g dry starch; D Ý ࣘ 100 g/100 g dry starch), describes all digestograms, and yields an average digestion rate, but it can also be used for "biratial" digestions. In addition, the logistic and Weibull models are discussed. Using some published data, the computational characteristics of these commonly used models are presented with objective parameters to guide choices.

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Kinetic studies of in vitro digestion of amylosucrase-modified waxy corn starches based on branch chain length distributions

Cited by 51 publications

References 34 publications

Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Resistant Starch

Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research

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