scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

scholarly journals In Vitro and In Vivo Digestibility of Native Maize Starch Granules Varying in Amylose Contents

2007 ◽  
Vol 90 (6) ◽  
pp. 1628-1634 ◽  
Author(s):  
Tatsuya Morita ◽  
Yusuke Ito ◽  
Ian Lewis Brown ◽  
Ryuichi Ando ◽  
Shuhachi Kiriyama
Keyword(s):  
Surface Area ◽  
Linear Correlation ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Positive Linear Correlation

Abstract Digestibility of maize starch granules with different amylose content (AL-0, 22, 54, 68, 80, or 90) was investigated. Measurement of the in vivo resistant starch (RS) content of the starches was performed using surgically prepared ileorectostomized rats. The rats were fed a purified diet containing one of the starches at 652.5 g/kg diet. The in vivo RS content was determined based on the fecal starch excretion. The dietary fiber (DF) value increased as a function of the amylose content in the starch and showed a positive linear correlation with the gelatinization temperature of the granules. In contrast, the in vitro RS content was likely to depend on both the surface area and amylose contents of the starch granules. The maximum in vitro RS content was obtained with AL-68 (54.4). In vivo RS content showed a significant correlation with the amount of in vitro RS but not in respect to the DF detected. The in vivo RS content of AL-68 (43.4) was higher than that found in AL-90 (37.8). A profound gap was observed for AL-54 between the amount of DF (6.4) and RS (in vitro = 46.6 and in vivo = 40.9) present. The results suggest that both in vitro and in vivo digestibility of maize starch is affected by the amylose content and surface area of the granules. The current evaluation suggests that the physiological occurrence of RS from maize starch might be predictable by reference to the in vitro RS value.

Retrogradation of dextrins during in vitro digestion of native starch granules.

CFW Plexus ◽  
2013 ◽  
Author(s):  
Jovin Hasjim ◽  
Anju Teng ◽  
Kai Wang ◽  
Torsten Witt
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Native Starch

Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches

2008 ◽  
Vol 9 (7) ◽  
pp. 1951-1958 ◽  
Author(s):  
Amparo Lopez-Rubio ◽  
Bernadine M. Flanagan ◽  
Ashok K. Shrestha ◽  
Michael J. Gidley ◽  
Elliot P. Gilbert
Keyword(s):  
Resistant Starch ◽  
In Vitro Digestion ◽  
Molecular Rearrangement ◽  
Starch Formation

A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties

2020 ◽  
Author(s):  
Rosana Colussi ◽  
Mariana Dias Antunes ◽  
Luiz Carlos Gutkoski ◽  
Nathan Levien Vanier ◽  
Elessandra da Rosa Zavareze ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules

Treatment of amylomaize starch granules with urea: comparison with normal maize starch

1983 ◽  
Vol 124 (2) ◽  
pp. 344-348 ◽  
Author(s):  
Tadashi Baba ◽  
Seong-Jin Kim ◽  
Yuji Arai
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Normal Maize

scholarly journals In Vitro Utilization of Amylopectin and High-Amylose Maize (Amylomaize) Starch Granules by Human Colonic Bacteria

1999 ◽  
Vol 65 (11) ◽  
pp. 4848-4854 ◽  
Author(s):  
Xin Wang ◽  
Patricia Lynne Conway ◽  
Ian Lewis Brown ◽  
Anthony John Evans
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Weights ◽  
Degrading Enzymes ◽  
Colonic Bacteria ◽  
Sds Page ◽  
High Amylose

ABSTRACT It has been well established that a certain amount of ingested starch can escape digestion in the human small intestine and consequently enters the large intestine, where it may serve as a carbon source for bacterial fermentation. Thirty-eight types of human colonic bacteria were screened for their capacity to utilize soluble starch, gelatinized amylopectin maize starch, and high-amylose maize starch granules by measuring the clear zones on starch agar plates. The six cultures which produced clear zones on amylopectin maize starch- containing plates were selected for further studies for utilization of amylopectin maize starch and high-amylose maize starch granules A (amylose; Sigma) and B (Culture Pro 958N). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to detect bacterial starch-degrading enzymes. It was demonstrated thatBifidobacterium spp., Bacteroides spp.,Fusobacterium spp., and strains of Eubacterium,Clostridium, Streptococcus, andPropionibacterium could hydrolyze the gelatinized amylopectin maize starch, while only Bifidobacterium spp. and Clostridium butyricum could efficiently utilize high-amylose maize starch granules. In fact, C. butyricumand Bifidobacterium spp. had higher specific growth rates in the autoclaved medium containing high-amylose maize starch granules and hydrolyzed 80 and 40% of the amylose, respectively. Starch-degrading enzymes were cell bound on Bifidobacteriumand Bacteroides cells and were extracellular for C. butyricum. Active staining for starch-degrading enzymes on SDS-PAGE gels showed that the Bifidobacterium cells produced several starch-degrading enzymes with high relative molecular (M r) weights (>160,000), medium-sized relative molecular weights (>66,000), and low relative molecular weights (<66,000). It was concluded that Bifidobacterium spp. andC. butyricum degraded and utilized granules of amylomaize starch.

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