scholarly journals Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 303
Author(s):  
Konstantinos Korompokis ◽  
Lomme J. Deleu ◽  
Niels De Brier ◽  
Jan A. Delcour
Keyword(s):  
Molecular Structure ◽  
Thermus Thermophilus ◽  
In Vitro Digestion ◽  
Time Profile ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Nutritional Properties ◽  
In Situ Modification ◽  
Paste Viscosity

The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.

scholarly journals 127 Porcine in vitro digestibility of whole stillage predigested with multi-enzyme during different time periods

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 49-50
Author(s):  
Kevin S Jerez Bogota ◽  
Tofuko A Woyengo
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Enzyme Treatment ◽  
Optimal Time ◽  
In Vitro Digestibility ◽  
Percentage Points ◽  
Whole Stillage ◽  
Freeze Dried ◽  
Different Sources

Abstract A study was conducted to determine the effects of the period of predigesting whole stillage (WS; slurry material that is dried into DDGS) with multi-enzyme and composition of the multi-enzyme on porcine in vitro digestibility of dry matter (IVDDM) of the WS. Four samples of whole stillage from 4 different sources were freeze-dried and divided into 13 subsamples to give 52 sub-samples. Thirteen treatments were applied to the 48 sub-samples within source. The treatments were undigested WS (control); or pre-digested with 1 of 3 multi-enzymes (MTE1, MTE2, and MTE3) at 55 °C for 6, 12, 18 or 24 h in 3 × 4 factorial arrangement. The MTE1 contained xylanase, β-glucanase, cellulase, mannanase, protease, and amylase; MTE2 contained xylanase, α-galactosidase, and cellulase; and MTE3 contained xylanase, cellulase, β-glucanase, and mannanase. The 52 subsamples were subjected to porcine in vitro digestion. The IVDDM of untreated WS was 73.3%. The IVDDM increased (P< 0.05) with an increase in the predigestion period. However, a rise in the predigestion period from 0 to 12 h resulted in greater (P< 0.05) response in mean IVDDM than an increment in the predigestion period from 12 to 24 h (11 vs. 0.83 percentage points). Predigestion period and multi-enzyme type interacted on IVDDM such that the improvement in IVDDM between 0 and 12 hours of predigestion differed (P< 0.05) among the 3 multi-enzyme types (13.3, 11.1, and 8.5 percentage points for MTE3, MTE2, and MTE1, respectively). The LS means by multi-enzyme treatment were modeled and resulted in unparallel curves (P< 0.05). The estimated maximum response of IVDDM for MTE1, MTE2 and MTE 3 were 82.4%, 84.7% and 87.1% at 15.8, 13 and 13.1 hours, respectively. In conclusion, the optimal time of predigestion of WS with multi-enzymes (with regard to improvement in its IVDDM) was approximately 14 h.

scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

2015 ◽  
Vol 174 ◽  
pp. 31-36 ◽  
Author(s):  
Xiao-Pei Hu ◽  
Ting-Ting Huang ◽  
Ji-Qiang Mei ◽  
Zheng-Yu Jin ◽  
Xue-Ming Xu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Waxy Wheat

Relationship between intake of silage and its chemical composition and in vitro digestibility

1972 ◽  
Vol 23 (1) ◽  
pp. 25 ◽  
Author(s):  
DC Brown ◽  
JC Radcliffe
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
In Vitro Digestibility ◽  
Dry Matter Content ◽  
Regression Analyses ◽  
Lactic Acids

Twenty experimental silages were made from seven pasture species at different stages of maturity. In vivo dry matter, organic matter, and energy ad libitum intakes and digestibilities of the silages were determined with standardized pairs of Merino wethers. The following chemical characteristics of the silages were measured: nitrogen, ammonia nitrogen, total titratable acids, acetic, propionic, butyric, and lactic acids, total volatiles lost during oven drying, lactic acid as a percentage of the total organic acids, pH, acid pepsin dry matter disappearance, dry matter content, and in vitro digestibility and rate of digestion. When all 20 silages were considered, energy intakes on a body weight basis were significantly related to silage pH (r = 0.55) and rate of in vitro digestion (r = 0.58). When the five legume silages were removed from the analysis and only the 15 grass-dominant silages were considered, dry matter intakes were significantly related to acetic (r = –0.57) and propionic acid (r = –0.55) concentrations. Multiple regression analyses did not significantly increase the accuracy of predicting intake. The results suggested that silage intake was negatively related to the degree of fermentation that occurred during the ensiling process.

scholarly journals 133 Porcine in vitro degradation and fermentation characteristics of heat-pretreated and multi-enzyme-supplemented soybean hulls

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 114-115
Author(s):  
Cienna J Boss ◽  
Jung Wook Lee ◽  
Rob Patterson ◽  
Tofuko A Woyengo
Keyword(s):  
In Vitro Digestion ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Soybean Hulls ◽  
In Vitro Fermentation ◽  
Heat Pretreatment ◽  
Fractional Rate ◽  
Enzyme Supplementation ◽  
Kinetics Of

Abstract A study was conducted to determine effects of pretreating and supplementing soybean hulls with multi-enzyme on porcine in vitro digestion and fermentation characteristics. Treatments were untreated and heat-pretreated (160 °C and 70 psi for 20 min) soybean hulls without or with multi-enzyme in a 2 × 2 factorial arrangement. The multi-enzyme supplied 2,800 U of cellulase, 1,800 U of pectinase, 400 U of mannanase, 1,000 U of xylanase, 600 U of glucanase, and 200 U of protease/kilogram of feedstuff. Feedstuffs were subjected to in vitro digestion with porcine pepsin and pancreatin, followed by in vitro fermentation for 72 h. Accumulated gas production was recorded and modeled to estimate kinetics of gas production. On DM basis, untreated and pretreated soybean hulls contained 10.4 and 10.6% CP, and 63.2 and 49.5% ADF, respectively. Pretreatment and multi-enzyme supplementation did not interact on in vitro digestibility of DM (IVDDM). Untreated and pretreated soybean hulls did not differ in IVDDM (24.8 vs. 25.7%). Multi-enzyme increased (P < 0.05) IVDDM of soybean hulls by a mean of 45.5%. Pretreatment and multi-enzyme unaffected total gas production. Pretreatment and multi-enzyme interacted (P < 0.05) on fractional rate of degradation such that the fractional rate of degradation for pretreated soybean hulls was greater (P < 0.05) than that of untreated soybean hulls when soybean hulls were supplemented with multi-enzyme (0.045 vs. 0.062 h-1), but not when soybean hulls were unsupplemented with multi-enzyme (0.053 vs. 0.059 h-1). In conclusion, multi-enzyme supplementation increased IVDDM, implying that the multi-enzyme used in the study can be used to enhance utilization of soybean hulls. Heat pretreatment increased the rate of fermentation of multi-enzyme-supplemented soybean hulls, implying that the rate of fermentation of soybean hulls in the hindgut of pigs can be enhanced by a combination of heat pretreatment and multi-enzyme supplementation.

Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility

2021 ◽  
Vol 252 ◽  
pp. 117140
Author(s):  
Wanphen Weil ◽  
Robert C. Weil ◽  
Suttipun Keawsompong ◽  
Klanarong Sriroth ◽  
Paul A. Seib ◽  
...  
Keyword(s):  
Molecular Structure ◽  
In Vitro Digestibility

The influence of adaptation of rumen microflora on in vitro digestion of different forages by sheep and red deer

2002 ◽  
Vol 80 (11) ◽  
pp. 1930-1937 ◽  
Author(s):  
Iain J Gordon ◽  
F Javier Pérez-Barbería ◽  
Paloma Cuartas
Keyword(s):  
Cervus Elaphus ◽  
Red Deer ◽  
In Vitro Digestion ◽  
Ovis Aries ◽  
In Vitro Digestibility ◽  
Rumen Microbes ◽  
Digestion Technique ◽  
Digestion Efficiency ◽  
Rumen Microflora

The rumen microflora ecosystem adapts to the diet consumed by the animal. We tested the extent to which this adaptation facilitates or retards the digestion of plant-based forages. Following adaptation of sheep (Ovis aries) and red deer (Cervus elaphus) to diets containing different mixtures of alfalfa, grass, and heather (a dwarf shrub), an in vitro digestion technique was used to compare the ability of the rumen microflora to digest the mixtures of substrates to which they were adapted with their ability to digest different mixtures of the same substrates. In vitro digestion of different substrates was slightly greater in rumen liquor derived from sheep than in that derived from red deer for each of the different substrates, but the effect was not significant. Digestibility in sheep was independent of how the feed was presented (diet of equal proportions of alfalfa, grass, and heather in each meal (D-EQ): mean in vitro digestibility = 37.3%; alfalfa, grass, and heather presented sequentially on different days (D-SEQ): mean in vitro digestibility = 37.7%, SE of differences = 1.30%, p > 0.05). However, in red deer there was a significant effect of method of diet presentation (D-EQ: mean in vitro digestibility = 36.9%; D-SEQ: mean in vitro digestibility = 34.2%, SE of differences = 1.30%, p < 0.05), digestibility being substantially lower for D-SEQ than for D-EQ. Overall, the results demonstrated that whilst there were no species-specific differences in overall digestion efficiency, dietary adaptation had an effect on substrate digestion efficiency, with rumen microbes adapted to high-quality diets digesting these more efficiently than low-quality diets.

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