Action of <i>Bacillus subtilis</i> α‐amylase on native wheat starch

Colonna, Paul; Buléon, Alain; Lemarié, Fabienne

doi:10.1002/bit.260310902

Cited by 87 publications

(61 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As attested by B-type X-ray diffraction and the Maltese cross feature, the ultrastructure and crystallinity of starch granules after transit through the small intestine appeared to be similar to those of raw banana flour. However, the melting temperature was lower compared with that of initial banana flour (61 v. 69"), suggesting that the structures may have undergone alteration during digestion, as in the case of wheat starch in vitro (Colonna et al 1988). The decrease of enthalpy (from 17 to 11 mJ/mg 'insoluble' starch) may also have been due to the presence of other components such as proteins (Eliasson, 1983).…”

Section: Discussionmentioning

confidence: 98%

Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

et al. 1995

View full text Add to dashboard Cite

The digestion of freeze-dried green banana flour in the upper gut was studied by an intubation technique in six healthy subjects over a 14 h period. Of or-glucans ingested, 837% reached the terminal ileum but were almost totally fermented in the colon. Structural study of the resistant fraction showed that a small part of the a-glucans which escaped digestion in the small intestine was composed of oligosaccharides from starch hydrolysis, whereas the rest was insoluble starch in granule form with physical characteristics similar to those of raw banana starch. Passage through the small intestine altered granule structure by increasing susceptibility to further or-amylase hydrolysis. Compared with resistant starch values in vivo, those obtained with the in vitro methods tested were inadequate to estimate the whole fraction of starch reaching the terminal ileum.

show abstract

Section: Discussionmentioning

confidence: 98%

Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

et al. 1995

View full text Add to dashboard Cite

show abstract

“…The kinetics of a-amylolysis of granular and gelatinized starch are characterized by an initial rapid hydrolysis phase followed by a slower phase. The reduction in the hydrolysis rale is probably caused by product (maltose and maltotriose) inhibition of the a-amylase activity (Colonna et al, 1988).…”

Section: Enzymebydrolysisofnativestarcbesmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

View full text Add to dashboard Cite

Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

show abstract

“…Those more susceptible areas are the less organized amorphous rings, whereas the crystalline lamella offers higher resistance to enzymatic erosion (OATES, 1997). However, Colonna, Buléon and Lemane (1988) suggested that α-amylase can simultaneously attack the crystalline and amorphous areas of starch granule, whereas Lauro et al (1999) reported that at the initial stage of hydrolysis of barley starch, both amorphous and crystalline areas were equally attacked by α-amylase. Nevertheless, the crystallinity and gelatinization enthalpy decreased after a long period of hydrolysis suggesting that an extensive hydrolysis effectively destroys and dissolves the crystalline areas of the granule (HOOVER; ZHOU, 2003).…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Rocha

Carneiro

Franco

2010

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Action of Bacillus subtilis α‐amylase on native wheat starch

Cited by 87 publications

References 18 publications

Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Contact Info

Product

Resources

About