Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion

Iqbal, Shahid; Wu, Peng; Kirk, Timothy V.; Chen, Xiao

doi:10.1016/j.foodhyd.2020.106171

Cited by 56 publications

(16 citation statements)

References 31 publications

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“…The starch digestion rate is mainly determined by the crystal structure, amylose/amylopectin ratio, particle size, porosity and viscosity [20]. The diameter of waxy corn starch particles is much smaller than that of corn starch and pea starch, and the particles are mostly cubic in shape, which enlarges the contact area with enzymes [21].…”

Section: Resultsmentioning

confidence: 99%

Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets

Zhou¹,

Wang²,

Yang³

et al. 2022

Anim Biosci

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Section: Resultsmentioning

confidence: 99%

Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets

Zhou¹,

Wang²,

Yang³

et al. 2022

Anim Biosci

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“…A three‐phase oral‐gastro‐intestinal in vitro digestion analysis was carried out following the previously established method (Iqbal et al. , 2021) to investigate the digestive behaviours of the bread samples during simulated human digestion. Prior to the in vitro gastrointestinal digestion, all bread samples baked within 24 h were ground into fragments using a blender followed by passing through a standard sieve with a pore size of 1 mm.…”

Section: Methodsmentioning

confidence: 99%

“…Rheological and microstructural properties of digesta have been reported to affect transport, hydrolysis and absorption of hydrolysed nutrients within the GIT (Iqbal et al. , 2021; Wu et al. , 2016).…”

Section: Introductionmentioning

confidence: 99%

Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion

Chen

2021

Int J of Food Sci Tech

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In this study, the influences of pumpkin flour additions to breadmaking on evolutions of microstructure, rheology and starch hydrolysis during simulated gastrointestinal digestion were investigated. Compared to white bread (PB0), the bread supplemented with 20% pumpkin flour (PB20) showed more continuous and fibrous gel network structure with most starch granules encapsulated in the network throughout the in vitro digestion. Due to the dilution of digestive fluids and enzymatic hydrolysis, the digesta moduli and viscosity remarkably decreased as time progressed, but PB20 presented significantly higher rheology compared to PB0 in each digestion phase. At the end of intestinal phase, the in vitro starch digestibility was 69.9% for PB0, significantly higher than that for PB20 (55.4%). This is presumably attributed to the abundant dietary fibre in pumpkin flour, contributing to the increased digesta viscosity and the formation of more compact and stable gel networks that would hinder the contact of starch granules with α‐amylase. In addition, the pumpkin‐added breads gave satisfactory results in terms of sensory acceptability. This study has suggested promising potential of incorporating pumpkin flour in the production of functional bakery products with reduced starch digestibility while maintaining good sensory characteristics.

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“…Recently, we studied the static in vitro digestion of normal (NAM) and high (HAM) amylose maize starch, where HAM starch showed higher viscosity, moduli and a more compact microstructure, resulting in a lower starch digestibility than NAM starch (Iqbal et al ., 2021a,b). It may be assumed that amylose content would influence the digestive behaviours of starch‐based W/O emulsions during the semi‐dynamic model, where the gastric phase was retained dynamically, while the oral and intestinal phases ran in a static manner (Mulet‐Cabero et al ., 2020; Iqbal et al ., 2021a,b). Therefore, in the present study, three types of W/O emulsions were prepared with or without (control) the addition of NAM and HAM starch during GIT digestion.…”

Section: Introductionmentioning

confidence: 99%

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

Iqbal

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary This study aims to examine the microstructure, rheology and lipolysis of water‐in‐oil (W/O) emulsions (40 wt.%) prepared with or without (Control) the addition of normal (NAM) and high amylose (HAM) maize starch during simulated digestion in a semi‐dynamic gastrointestinal tract (GIT) model. Microstructural examinations showed modification in initial W/O emulsion droplets to multiple W1/O/W2 droplets during in vitro digestion. This is in line with the rheological results, where the shear viscosity and moduli in the oral phase were remarkably reduced after entering the intestinal phase. In comparison to control and NAM emulsions, HAM emulsions showed a more compact and continuous network structure and greater viscosity and elastic modulus throughout GIT digestion. These results support lipolysis, where fewer free fatty acids were released in the HAM emulsion (70%) than in the control (86%) and NAM (78%) emulsions. This work has provided an in‐depth understanding of the digestion of W/O emulsions as influenced by amylose content, which is meaningful for the development of low‐fat products with reduced lipid digestibility.

show abstract

Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion

Cited by 56 publications

References 31 publications

Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets

Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets

Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

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