Starch hydrolysis kinetics of intermediate wheatgrass ( Thinopyrum intermedium ) flour and its effects on the unit chain profile of its resistant starch fraction

2019 ◽  
Vol 96 (3) ◽  
pp. 564-574 ◽  
Author(s):  
Yingxin Zhong ◽  
Juan Mogoginta ◽  
Joseph Gayin ◽  
George Amponsah Annor
Keyword(s):  
Resistant Starch ◽  
Starch Hydrolysis ◽  
Thinopyrum Intermedium ◽  
Hydrolysis Kinetics ◽  
Intermediate Wheatgrass ◽  
Kinetics Of ◽  
Starch Fraction

Starch hydrolysis kinetics of Bacillus licheniformis α-amylase

2007 ◽  
Vol 51 (2) ◽  
pp. 209-223 ◽  
Author(s):  
Vanee Komolprasert ◽  
Robert Y. Ofoli
Keyword(s):  
Bacillus Licheniformis ◽  
Starch Hydrolysis ◽  
Hydrolysis Kinetics ◽  
Kinetics Of

Trypsin entrapped within liposomes. Partition of a low-molecular-mass substrate as the main factor in kinetic control of hydrolysis

1991 ◽  
Vol 56 (3) ◽  
pp. 712-717 ◽  
Author(s):  
Jana Formelová ◽  
Albert Breier ◽  
Peter Gemeiner ◽  
Lubica Kurillová
Keyword(s):  
Molecular Mass ◽  
Egg Yolk ◽  
Kinetic Control ◽  
Hydrolysis Kinetics ◽  
Liposomal Membrane ◽  
Kinetics Of ◽  
Main Factor

Trypsin has been entrapped within liposomes prepared from egg yolk phospholipides by the method of controlled dialysis, and the hydrolysis kinetics of Nα-benzoyl-DL-arginine p-nitroaniline catalyzed by the liposome-entrapped trypsin has been studied by monitoring the flux of substrate and product across the liposomal membrane. The partitioning of the substrate and product between liposomal and extraliposomal environment has been found to represent the main factor in the kinetic control of the hydrolysis.

Hydrolysis Kinetics of a Novel 3,4-Dichloroisothiazole Plant-Activator Candidate LY5-24-2 by UPLC-Q-TOF

2021 ◽  
Author(s):  
Shuangyu Song ◽  
Chengkui Qiao ◽  
Lijun Han ◽  
Hanzhong Xie ◽  
Yingying Bi ◽  
...  
Keyword(s):  
Hydrolysis Kinetics ◽  
Plant Activator ◽  
Kinetics Of

ChemInform Abstract: Stepwise Hydrolysis Kinetics of Tetrachloroplatinate(II) in Base.

ChemInform ◽  
1990 ◽  
Vol 21 (49) ◽  
Author(s):  
L. WU ◽  
B. E. SCHWEDERSKI ◽  
D. W. MARGERUM
Keyword(s):  
Hydrolysis Kinetics ◽  
Kinetics Of

scholarly journals Effect of Pyridine and Tribenzylamine on the Hydrolysis Kinetics of Benzoyl Chloride in Water-Dioxane System

2017 ◽  
Vol 29 (9) ◽  
pp. 1888-1890
Author(s):  
Mohammad A. Batiha ◽  
Elena A. Chizhova ◽  
Marwan M. Batiha ◽  
Leema A. Al-Makhadmeh ◽  
Saleh Rawadieh ◽  
...  
Keyword(s):  
Benzoyl Chloride ◽  
Hydrolysis Kinetics ◽  
Kinetics Of

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs

2016 ◽  
Vol 88 ◽  
pp. 199-206 ◽  
Author(s):  
Cecilie Toft Vangsøe ◽  
Anne Krog Ingerslev ◽  
Peter Kappel Theil ◽  
Mette Skou Hedemann ◽  
Helle Nygaard Lærke ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of
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