Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch

Xu, Hanbin; Zhou, Jiaping; Yu, Jinglin; Wang, Shuo; Wang, Shujun

doi:10.1016/j.foodhyd.2020.106507

Cited by 42 publications

(37 citation statements)

References 40 publications

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“…Enzymatically hydrolyzed (the combination of pepsin and pancreatin) rice protein interacted with rice starch to promote the formation of V-type crystals and lowered starch digestion extent (41). In addition to the role of proteins on structures of pure starch and starch-protein assemblies, some proteins bound with enzymes and lowered enzymes activities and finally reduced the digestion rate and extent of starch (41)(42)(43). Water soluble barley proteins bound with α-amylase, which reduced α-amylase activity and slowed starch digestion rate and lowered starch digestion extent (42).…”

Section: Proteins Slow Starch Digestionmentioning

confidence: 99%

“…Rice proteins hydrolyzed by pepsin and pancreatin bound with α-amylase, and in turn, inhibited α-amylase activity [the IC 50 value (the half maximal inhibitory concentration) was in the range of 1.75–2.15 mg/mL] and lowered starch digestion extent ( 41 ). The activity of α-amylase was decreased greatly from 0.42 to 0.07 units by native gluten pepsin-hydrolyzed gluten ( 43 ).…”

Section: Proteins Slow Starch Digestionmentioning

confidence: 99%

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Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

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Section: Proteins Slow Starch Digestionmentioning

confidence: 99%

Section: Proteins Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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“…Thus, the objective of this study was to determine the efficacy of adding xanthan gum on the starch and protein digestibility and textural properties of gluten-free bread prepared using the novel procedure developed by Yano et al (2017) and Yano (2019). On the other hand, the gluten structure of a product has strong impact on the digestion of starch contained in the products because it can surround and interact with the starch granules, resulting in preventing a-amylase from easily accessing the granules (Berti et al, 2004;Xu et al, 2021). The influence of the gluten network on starch digestibility of pasta and noodle has been reported (Brennan & Tudorica, 2008;Zou et al, 2015;Yao et al, 2020;Sissons et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…(2017) and Yano (2019). On the other hand, the gluten structure of a product has strong impact on the digestion of starch contained in the products because it can surround and interact with the starch granules, resulting in preventing α‐amylase from easily accessing the granules (Berti et al ., 2004; Xu et al ., 2021). The influence of the gluten network on starch digestibility of pasta and noodle has been reported (Brennan & Tudorica, 2008; Zou et al ., 2015; Yao et al ., 2020; Sissons et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread

Sasaki

2022

Int J of Food Sci Tech

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Starch digestibility of gluten-free bread has been expected to be suppressed for the purpose of decreasing glycemic response. The objective of this study was to investigate the effects of adding xanthan gum and gluten on starch and protein digestibility of rice bread prepared using the developed recipe involving pickering stabilization of foams and emulsions. The extent of starch digestion of gluten-free bread was suppressed by adding 2% xanthan gum from 79.8% to 57.3%. This suppressive effect was diminished by using gluten and that of rice bread containing 2% xanthan gum and 20% gluten was 75.5%. The extent of starch digestion of gluten-free bread was similar or less than that of bread containing gluten. The gluten-free bread with 2% xanthan gum had significantly lower loaf volume, porosity, and sticker structure of breadcrumb than the control. The suppressive effects of xanthan gum on starch and protein digestion were mainly dependent on reducing accessibility of the enzyme into the inner structure.

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“…However, most previous research studies focused on WS films, wheat gluten films, and the improvement of their properties [ 28 , 33 , 34 ]. The interactions between WS and gluten are mainly concerned with the effect of gluten on the pasting properties and nutritional functions of WS [ 35 , 36 ]. There has been no work carried out to compare the characteristics and properties of films produced from wheat flour and blends of WS and gluten.…”

Section: Introductionmentioning

confidence: 99%

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

Wang

Sun

et al. 2022

IJMS

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This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS–gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

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Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch

Cited by 42 publications

References 40 publications

Dietary compounds slow starch enzymatic digestion: A review

Dietary compounds slow starch enzymatic digestion: A review

Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

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