Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography
| Autor: | Albert J. J. Woortman, Katja Loos, Rob J. Hamer, Salomeh Ahmadiabhari |
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| Přispěvatelé: | Zernike Institute for Advanced Materials, Macromolecular Chemistry & New Polymeric Materials, Polymers at Surfaces and Interfaces, Polymer Chemistry and Bioengineering |
| Rok vydání: | 2013 |
| Předmět: |
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ENZYME Starch Swine Size-exclusion chromatography LASER-LIGHT-SCATTERING Models Biological lipid complexes Analytical Chemistry LIPID COMPLEXES Hydrolysis chemistry.chemical_compound Amylose Enzymatic hydrolysis Levensmiddelenchemie Animals Amylase INDEX Triticum VLAG Chromatography Food Chemistry biology Lysophosphatidylcholine Wheat starch Enzyme hydrolysis Lysophosphatidylcholines General Medicine Amylose inclusion complexation Molecular Weight enzyme laser-light-scattering chemistry Amylopectin Digestibility biology.protein Chromatography Gel lipids (amino acids peptides and proteins) Digestion alpha-Amylases Food Science |
| Zdroj: | Food Chemistry, 141(4), 4318-4323. ELSEVIER SCI LTD Food Chemistry 141 (2013) 4 Food Chemistry, 141(4), 4318-4323 |
| ISSN: | 1873-7072 0308-8146 |
| Popis: | Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5-5% LPC were subjected to hydrolysis by porcine pancreatic a-amylase at 37 degrees C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction. (C) 2013 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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