In vitro Digestibility of Cereal and Legume (Phaseolus vulgaris) Starches by Bovine, Porcine and Human Pancreatic α-Amylases Effect of Dietary Fiber

Autor:	A. Levy-Benshimol, M. Socorro, Juscelino Tovar
Rok vydání:	1989
Předmět:	chemistry.chemical_classification biology Starch Organic Chemistry food and beverages biology.organism_classification Enzyme assay chemistry.chemical_compound Hydrolysis Enzyme chemistry Agronomy biology.protein Food science Fiber Amylase Phaseolus Legume Food Science
Zdroj:	Starch - Stärke. 41:69-71
ISSN:	1521-379X 0038-9056
DOI:	10.1002/star.19890410208
Popis:	The effect of heat treatment and dietary fiber from whole and dehulled black bean (Phaseolus vulgaris) seeds on digestibility of various starches by bovine, porcine and human pancreatic α‐amylases was studied. Corn, rice, wheat and black bean starch digestibility increased after heating. The degree of hydrolysis of black bean starch ranged between 56 and 83% of the values obtained for cereal starches depending on the enzyme used. Enzyme activity was: human‐ > porcine > bovine regardless of the substrate employed. Dietary fiber decreased starch digestibility by porcine enzyme. This effect was more marked when whole grain fiber was used. Black bean and rice starch digestibility by human amylase was not affected by fiber, while corn and wheat starch hydrolysis was slightly inhibited. The use of the human enzyme is recomended for in vitro amylolysis assays. Attention is called on the difficulties of extrapolating results obtained with animal enzymes to humans.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dc6d7e98f1c1e57c5e792d22b1d4ea69 https://doi.org/10.1002/star.19890410208 Zobrazit plný text záznamu Plný text