scholarly journals Nutrient Content and In-vitro Starch Hydrolysis of Some Varieties of NERICA Rice

2018 ◽  
Vol 7 (1) ◽  
pp. 68
Author(s):  
Otemuyiwa Israel Olusegun ◽  
Farotimi Oluwatosin Grace ◽  
Falade Olumuyiwa Sunday ◽  
Sanusi Kayode ◽  
Adewusi Steve Adeniyi
Keyword(s):  
Glycemic Index ◽  
High Performance ◽  
Nutrient Content ◽  
Reducing Sugar ◽  
Starch Hydrolysis ◽  
Digestion Method ◽  
Nutrient Quality ◽  
Wet Digestion ◽  
Hydrolysis Of

This study investigated the nutrient quality and the glycemic index of some varieties of Africa (NERICA) rice. The nutrients were analyzed using the official methods of analysis (AOAC), minerals using Atomic Absorption Spectrophotometer (AAS) after wet digestion, vitamins using a High performance Liquid Chromatography (HPLC), while in-vitro starch hydrolysis was performed using multi-enzyme digestion method. The results were compared with that of Aroso (imported rice). The content of moisture, ash, fiber, fat, protein and carbohydrate ranged from 8.2 to 9.8, 0.02 to 0.09, 0.3 to 0.5, 2.4 to 5.7, 5.9 to 13.0, and 74.4 to 82.8%, respectively. Iron varied from 30 to 69.3 mg / kg, zinc, (2.4 to 10.4) copper, (0.5 to 4.6) calcium (43.4 to 146) and magnesium from 85.5 to 368 mg / kg. Ascorbic acid ranged from (8.1 to 36.2 mg / kg, pyridoxine (372 to 789 mg / kg), thiamine (116 to 383 mg / kg) and folate from 66.6 to 142 mg / kg. Reducing sugar, total sugar and starch (mg / g) ranged from 60 to 117 and 96 to 157, and 171 to 188 mg / g, respectively, while amylose ranged between 19 and 30%. There were negative correlation between glycemic index and fibre (r = -0.814); and between hydrolysis index and fibre (r = -0.731). The study showed that NERICA rice contain essential nutrients but it has high glycemic index could be a risk factor for disease like Diabetes mellitus

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

The Formation of Plasma Acid at Atmospheric Pressure and its Application in Hydrolysis of Microcrystalline Cellulose

2013 ◽  
Vol 750-752 ◽  
pp. 1626-1629
Author(s):  
Bo Yuan ◽  
Ying Wang ◽  
Ying Chao Ji ◽  
Qiu Hong Wang
Keyword(s):  
Microcrystalline Cellulose ◽  
Atmospheric Pressure ◽  
High Performance ◽  
Barrier Discharge ◽  
Ph Value ◽  
Reducing Sugar ◽  
Dielectric Barrier ◽  
Integrated Optical ◽  
Hydrolysis Of ◽  
Single Factor Experiment

In this paper, plasma acid was obtained by treating distilled water with dielectric barrier discharge at atmospheric pressure in order to hydrolyze cellulose. The acidity of plasma acid was studied through a single factor experiment. A plasma acid with pH value of 1.42 was obtained and used to hydrolyze microcrystalline cellulose at 80°C for 60min. Under this condition, the integrated optical density (IOD) of the hydrolysis sample was 0.589. Based on standard glucose curve, the total reducing sugar (TRS) was calculated to be 53.75mg and the TRS yield was 53.75%. The filtrate was evaporated to get the solid hydrolysis sample to be analyzed by High-performance liquid chromatography (HPLC). The results showed that the sample mainly consisted of glucose, which proved that microcrystalline cellulose could be hydrolyzed by plasma acid. Therefore, it could be concluded that it was an environmentally friendly and economical method to hydrolyze the microcrystalline cellulose by plasma acid.

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>

scholarly journals Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2105 ◽  
Author(s):  
Aleixandre ◽  
Benavent-Gil ◽  
Rosell
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Glycemic Index ◽  
Starch Hydrolysis ◽  
Wheat Bread ◽  
Processing Methods ◽  
Intestinal Phase ◽  
Oral Processing

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.

In vitro digestibility study of thermal oxidized palm oleins Estudio de la digestibilidad in vitro de oleínas de palma termooxidadas

2000 ◽  
Vol 6 (6) ◽  
pp. 449-456 ◽  
Author(s):  
F.J. Sánchez-Muniz ◽  
R. Arroyo ◽  
J.M. Sánchez-Montero ◽  
C. Cuesta
Keyword(s):  
Pancreatic Lipase ◽  
High Performance ◽  
Palm Olein ◽  
Size Exclusion ◽  
In Vitro Digestibility ◽  
Moderate Degree ◽  
Before And After ◽  
Exclusion Chromatography ◽  
Hydrolysis Of

Information on digestibility and absorption of oils and fats used for frying is under debate. To get knowledge on this, unused palm olein (9.27 ± 0.10% w/w polar content), used frying palm olein with a moderate degree of alteration (14.81 ± 0.90% w/w polar content) and highly altered used frying palm olein (26.36 ± 0.30% w/w polar content) and their respective nonpolar and polar fractions were studied. Samples were analyzed by high-performance size-exclusion chromatography before and after a 20-min in vitro incubation with pancreatic lipase. Formation of monoacylglycerols and free fatty acids reflected no relevant differences between unused and moderately altered oleins, whereas the most altered olein was hydrolyzed to a much lesser degree. The presence of oligomers (dimers and polymers of triacylglycerols) negatively affected the hydrolysis of triacylglycerol monomers in whole oleins. The hydrolysis of these monomers in the isolated nonpolar and polar fractions ranked between 60.2% and 78.5%. Oligomers were efficiently hydrolyzed by pancreatic lipase in whole un used and moderately altered oleins but not in the most altered one. Polymers from isolated polar fractions were poorly hydrolyzed or not hydrolyzed at all. These data suggest that whole oleins contained some compounds that increase susceptibility of oligomers to enzymatic hydrolysis and that such compounds were not present in the polar fraction.

scholarly journals ywfE in Bacillus subtilis Codes for a Novel Enzyme, l-Amino Acid Ligase

2005 ◽  
Vol 187 (15) ◽  
pp. 5195-5202 ◽  
Author(s):  
Kazuhiko Tabata ◽  
Hajime Ikeda ◽  
Shin-ichi Hashimoto
Keyword(s):  
Amino Acids ◽  
Bacillus Subtilis ◽  
Amino Acid ◽  
High Performance ◽  
Consensus Sequence ◽  
Reaction Products ◽  
In Silico Screening ◽  
Vitro Assay ◽  
Hydrolysis Of

ABSTRACT The ATP-dependent carboxylate-amine/thiol ligase superfamily is known to contain enzymes catalyzing the formation of various types of peptide, such as d-alanyl-d-alanine, polyglutamate, and γ-peptide, but, curiously, no enzyme synthesizing α-dipeptides of l-amino acids is known. We attempted to find such an enzyme. By in silico screening based on the consensus sequence of the superfamily followed by an in vitro assay with purified enzyme to avoid the degradation of the peptide(s) synthesized, ywfE of Bacillus subtilis was found to code for the activity forming l-alanyl-l-glutamine from l-alanine and l-glutamine with hydrolysis of ATP to ADP. No AMP was formed, supporting the idea that the enzyme belongs to the superfamily. Surprisingly, the enzyme accepted a wide variety of l-amino acids. Among 231 combinations of l-amino acids tested, reaction products were obtained for 111 combinations and 44 kinds of α-dipeptides were confirmed by high-performance liquid chromatography analyses, while no tripeptide or longer peptide was detected and the d-amino acids were inert. From these results, we propose that ywfE encodes a new member of the superfamily, l-amino acid ligase.

scholarly journals The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 571-571
Author(s):  
Norah Alshammari ◽  
Syahrizal Muttakin ◽  
Qingsu Liu ◽  
Ourania Gouseti ◽  
Jaber Alyami ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Gellan Gum ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Starch Digestion ◽  
White Rice ◽  
Increased Risk ◽  
Jasmine Rice ◽  
Starchy Foods

Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

Sign in / Sign up

Export Citation Format

Share Document