+The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch

Cui, Rongbin; Oates, C.G.

doi:10.1016/s0308-8146(97)00174-x

Cited by 128 publications

(76 citation statements)

References 15 publications

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“…(110) Increased activation energy is explained to result from the extra energy required to induce more hydrophobic interactions between the ligand and the amylose helix. (58,111) Godet et al, (61) however, explained the reduced ability to form complexes at higher acyl chain length to result from reduced solubility. They stated that the more soluble the included ligand, under given conditions, the more V-amylose that is formed (61,112) .…”

Section: Effect Of Ligand Structure and Concentration On V-amylose Comentioning

confidence: 99%

“…(9,15,67,73,111,122) Formation of the single helices of V-amylose is suspected to induce resistance to enzymatic hydrolysis. (123) Resistant starch type III was shown to partly consist of V-amylose complexes.…”

Section: Effect Of V-amylose Complexes On Starch Digestibilitymentioning

confidence: 99%

“…(131) Staling in starch-containing foods may therefore be decreased by inducing complex formation or addition of the complexes. (111) Indeed, Krog and Jansen (29) demonstrated retardation of retrogradation in bread as a result of complex formation.…”

Section: Effect Of V-amylose On Starch Retrogradationmentioning

confidence: 99%

See 2 more Smart Citations

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

257

117

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Section: Effect Of Ligand Structure and Concentration On V-amylose Comentioning

confidence: 99%

Section: Effect Of V-amylose Complexes On Starch Digestibilitymentioning

confidence: 99%

See 1 more Smart Citation

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

257

117

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“…Another possible explanation to the lower glycaemic response observed after french fries compared with boiled potatoes served with oil in the present study, may be formation of amylose-lipid complexes during frying and/or reheating. These complexes are more slowly digested by a-amylase in vitro (Cui and Oates, 1999;Tufvesson et al, 2001) and in vivo (Holm et al, 1983). The lowered glycaemic response after french fries compared with boiled potatoes served with oil is noteworthy, and it would have been interesting to study whether this effect can be achieved with less oil, other types of oils or following other methods of potato processing (including different surface-area/ volume ratios).…”

Section: Carbohydrate-equivalent Meals (Study 2)mentioning

confidence: 99%

Glycaemic and satiating properties of potato products

2007

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Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI) ¼ 77) than boiled potatoes either with or without addition of oil (GI ¼ 131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Conclusions: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. Sponsorships: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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“…Starch is the largest source of carbohydrates in the human diet. In the West, it constitutes 27% of the total food energy sources and it reaches to above 50% in Southeast Asia (Cui & Oates, 1997). In this respect, the rate and extent of starch digestion is of great interest as it affects the glycemic response (Tufvesson, Skrabanja, Björck, Elmstahl, & Eliasson, 2001).…”

Section: Introductionmentioning

confidence: 99%

The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

Ahmadiabhari

Woortman

Oudhuis

et al. 2013

Carbohydrate Polymers

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a b s t r a c tThis study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SDS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an in vitro digestion method. Wheat starch suspensions containing 0.5-5% LPC (based on starch) were heated in a Rapid Visco Analyser (RVA) till 95• C and subjected to enzyme hydrolysis by porcine pancreatic ␣-amylase at 37• C for several digestion periods. In vitro digestion measurements demonstrated that complexing starch with 5% LPC leads to a 22% decrease in rate of reducing sugar compared to the reference while the samples containing 0.5% LPC showed an equal digestibility comparable to the control. A clear decrease in the formation of reducing sugars was observed in presence of 2-5% LPC, since the results after 15 min digestion imply the formation of SDS due to the formation of amylose-LPC inclusion complexes. The DSC measurements proved the presence of amylose-LPC inclusion complexes even after 240 min digestion demonstrating the low susceptibility of amylose-V complexes to amylase.

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+The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch

Cited by 128 publications

References 15 publications

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Glycaemic and satiating properties of potato products

The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

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