Modelling starch digestion in sweetpotato with biphasic digestograms

Liu, Y.; Sopade, P. A.

doi:10.1016/j.jfoodeng.2010.12.022

Cited by 20 publications

(28 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The data were fitted to the first‐order rate equation

D {}_{normalt}= D_{normal∞} true(1 - e^{- k t} true)

where D t is the amount of starch digested at time t ,

D_{normal∞}

is the equilibrium percentage of digested starch, t is the time (min), and k (min −1 ) is the first order digestion rate constant . A biphasic rate equation, based on a rearrangement of the Peleg moisture sorption model was also used to analyze the in vitro digestograms of starch :

D_{normalt} = \frac{t}{k_{1} + k_{2} t}

where D t is the glucose concentration at time t (min); k 1 represents the time for half maximum digestibility (min × [g digested starch/100 g starch] −1 ) and is directly proportional to substrate concentration and inversely proportional to enzyme concentration; k 2 is defined as an inverse measure of maximum starch digestibility ([g digested starch/100 g starch] −1 ) and is directly proportional to initial substrate concentration and independent of amount of enzyme in the digestion .…”

Section: Methodsmentioning

confidence: 99%

Genotype and environment effects on the susceptibility of wheat starch to amylolysis

Nhan

Copeland

2017

Starch - Stärke

View full text Add to dashboard Cite

The present study addresses an aspect of genotype by environmental influences on cereal grain quality that has not been researched extensively. The susceptibility of raw and cooked starch to enzymic hydrolysis has been examined using a set of well‐characterized wheat endosperm starch samples obtained from five wheat varieties grown in four different locations in 2 years. Native starch granules were hydrolyzed slowly, with genotype contributing most of variance between the samples during the initial stages of hydrolysis. Surface properties of the granules influenced the initial stages of hydrolysis. Environmental factors became increasingly influential as hydrolysis progressed, accounting for almost 50% of variance at 24 h, when 70–80% of the starch had been hydrolyzed. Of the environmental conditions associated with growing locations, temperatures before flowering and during grain filling were identified as contributing to variability in the susceptibility of native starch to enzyme hydrolysis. Cooked starch was hydrolyzed much more rapidly than native granules, with 80% of starch breakdown occurring within 90 min. For cooked starch, genotype contributed about 60–70% of the variance in the amount of starch hydrolyzed within 30 min and in the amount of starch remaining after 2 h. The strong genetic influence on the susceptibility of both native and cooked wheat starch to enzymic hydrolysis indicates the heritability of these characters.

show abstract

“…The data were fitted to the first‐order rate equation

D {}_{normalt}= D_{normal∞} true(1 - e^{- k t} true)

where D t is the amount of starch digested at time t ,

D_{normal∞}

D_{normalt} = \frac{t}{k_{1} + k_{2} t}

Section: Methodsmentioning

confidence: 99%

Genotype and environment effects on the susceptibility of wheat starch to amylolysis

Nhan

Copeland

2017

Starch - Stärke

View full text Add to dashboard Cite

show abstract

“…Hsu et al (1977) published the protein digestograms of some materials, and observed that a power-law model best described the pH-time relationships for the materials that were studied. These authors did not probe other models like those in Mahasukhonthachat et al (2010a) and Liu and Sopade (2011) since they did not obtain any significant correlation between the parameters of the power-law model and in vivo protein digestion of the samples studied. Generally, protein digestograms from the multi-enzyme procedure of Hsu et al (1977) are not usually published or modelled, but like starch digestograms, modelling protein digestograms ought to be explored to investigate and understand the kinetics of protein digestion.…”

Section: Theoretical Considerationsmentioning

confidence: 99%

“…Sopade and co-workers (Mahasukhonthachat et al, 2010a,b;Liu and Sopade, 2011;Yong et al, 2011;Waramboi et al, 2012) used a modified first-order kinetic model to describe starch digestograms (Eq. (4)).…”

Section: Theoretical Considerationsmentioning

confidence: 99%

See 1 more Smart Citation

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Tinus

Damour

Riel

et al. 2012

Journal of Food Engineering

Self Cite

114

View full text Add to dashboard Cite

“…Although Sopade et al . have investigated starch digestion in sweet potato (Liu et al ., ; Liu & Sopade, ; Waramboi et al ., ), the samples were neither milled to different particle sizes, nor variations in mills and mill settings studied. Various mills (e.g.…”

Section: Introductionmentioning

confidence: 97%

In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

Chen

Sopade

2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The kinetics of starch digestion in cryo‐ and hammer‐milled sweet potato flours were investigated to reveal monophasic digestograms that were independent on particle size (80–390 μm), and suitably described (r2 > 0.98; P < 0.05) by a modified first‐order model. Milling conditions significantly affected (P < 0.05) the particle size, salivary–gastric‐digested starch and rate of starch digestion as the effective surface areas changed. The reciprocal of the rate of starch digestion (1/K, s) was significantly related to the square of the average particle size (size2, cm2), with the reciprocal of the slope (0.9–3.8 × 10−7 cm2 s−1) revealing diffusion‐controlled digestion. The hammer‐milled flours gave different digestion and functional parameters as frictional heat and glass transition phenomena played different roles in the overall structural changes in the flours. These parameters are discussed with starch digestion parameters in cereals and legumes to understand starch digestion in sweet potato.

show abstract

Modelling starch digestion in sweetpotato with biphasic digestograms

Cited by 20 publications

References 29 publications

Genotype and environment effects on the susceptibility of wheat starch to amylolysis

Genotype and environment effects on the susceptibility of wheat starch to amylolysis

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

Contact Info

Product

Resources

About