Physical barrier effects of dietary fibers on lowering starch digestibility

Zhang, Hui; Sun, Shuguang; Ai, Lianzhong

doi:10.1016/j.cofs.2022.100940

Cited by 29 publications

(16 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These observations may be due to the degradation of cell wall components and higher water absorption of bran resulting in altered the water distribution among starch, protein and bran particles 42 – 44 . Previous research has found the dietary fibre can combine with proteins and form a matrix barrier surrounding the starch granules to reduce the enzyme activity 45 , 46 . However, the enzymes combination can change the fibre-protein network due to the hydrolysis mechanism of α-amylase, xylanase and cellulase.…”

Section: Resultsmentioning

confidence: 99%

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Liu

Brennan

et al. 2023

Sci Rep

View full text Add to dashboard Cite

A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Liu

Brennan

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Therefore, these observations can be suggested to explain the variation of glycaemic impact owing to the hydrolysis of enzymes resulting in varied reducing sugar release. Current research has found the DF can combine with proteins and form a matrix barrier surrounding the starch granules to reduce the enzyme activity (Han et al., 2019; Zhang et al., 2022). However, the enzymes combination can change the fiber–protein network due to the hydrolysis mechanism of α‐amylase, xylanase, and cellulase.…”

Section: Resultsmentioning

confidence: 99%

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

Liu

Brennan

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

The present study investigates the effects of α‐amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.

show abstract

“…The addition of TAP formed a smooth physical barrier on the surface of the starch granules. This barrier can restrict the gelatinization of starch granules and delay the contact between starch granules and α‐amylase by embedding or coating starch granules, thereby reducing the digestibility of starch granules (Zhang et al., 2022). To further investigate the effect of TAP addition on the digestion process of starch granules, the scans of the digesta precipitate are presented Figure 4GIP (a–e).…”

Section: Resultsmentioning

confidence: 99%

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Feng,

Luo,

Wang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10% TAP on the physical properties of bread, as well as its glucose release, microstructure, and rheology during in vitro simulated digestion were studied. The water‐holding, oil‐holding, and swelling capacities of wheat flour were significantly enhanced (p < 0.05) with the increase of TAP. The addition of TAP increased the hardness, chewiness, gumminess, and moisture content and darkened the color of the bread. Sensory evaluation showed that adding the 3% of TAP could produce bread that satisfies the requirements of consumers. Furthermore, adding TAP could inhibit the release of glucose from the digesta into the dialysis solution, especially the addition of 10% TAP reduced the release of bread glucose by 23.81%. This phenomenon might be related to the increased viscosity of the digesta and the smooth physical barrier on the surface of starch granules during simulated in vitro digestion of bread. Therefore, as a natural food, T. aurantialba has great potential in improving the functional properties of bread and the application of starch matrix products.

show abstract

Physical barrier effects of dietary fibers on lowering starch digestibility

Cited by 29 publications

References 60 publications

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Contact Info

Product

Resources

About