Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

Al‐Rabadi, Ghaid J.; Gilbert, Robert G.; Gidley, Michael J.

doi:10.1016/j.jcs.2009.05.001

Cited by 241 publications

(155 citation statements)

References 23 publications

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“…Particle size heterogeneity significantly affects the physico-chemical properties of the flours by increasing the surface area per volume unit and also it can increase the bioavailability of macronutrients (carbohydrate, proteins) by raising the rate of digestion which readily would affect human nutrition (Wondra, Hancock, Behnke, & Stark, 1995). That fact has been confirmed in barley and sorghum flour in which the kinetic of starch digestion by alfa-amylase was dependent on the particle size of the flours (Al-Rabadi, Gilbert & Gidley, 2009). Considering that nutrient distribution in grain fragments varies with particle size it is understandable and expected that their functionality and processing performance vary with the particle size.…”

Section: Introductionmentioning

confidence: 94%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

172

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Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behaviour, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k) .. No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physicochemical properties.Keywords: rice flour; particle size; starch damage; physical properties; starch hydrolysis Highlights• Particle size heterogeneity of rice flour affects hydration properties• Rice flour hydration properties increase with the reduction of particle size• Starch enzymatic hydrolysis varies with the particle size distribution• There was not a clear relationship between particle size and starch hydrolysis rate 3

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Section: Introductionmentioning

confidence: 94%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

172

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“…However, some aspects of these mechanisms have been undertaken in models of human metabolic control and should now be attempted in animal systems (Dalla Man et al 2007;Farhy 2010;Chambers et al 2013). Furthermore, recent research shows that the rate of digestion of grains and pulses in the small intestine of pigs is closely related to the diffusion rates of amylolytic and protease enzymes into the feed particles (Al-Rabadi et al 2009, 2011a, 2011bMahasukhonthachat et al 2010aMahasukhonthachat et al , 2010bDhital et al 2010;Tinus et al 2012). The rate of enzyme diffusion appears to be influenced by several factors including particle size, physical and chemical characteristics of the grain such as degree of compaction, hardness, endosperm cell-wall integrity, gelatinisation, retrogradation of starch and surface hardening of pellets.…”

Section: Prediction Of Voluntary Feed Intakementioning

confidence: 99%

Brief history and future of animal simulation models for science and application

Black¹

2014

Anim. Prod. Sci.

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Abstract. Mathematical equations have been used to add quantitative rigour to the description of animal systems for the last 100 years. Initially, simple equations were used to describe the growth of animals or their parts and to predict nutrient requirements for different livestock species. The advent of computers led to development of complex multi-equation, dynamic models of animal metabolism and of the interaction between animals and their environment. An understanding was developed about how animal systems could be integrated in models to obtain the most realistic prediction of observations and allow accurate predictions of as yet unobserved events. Animal models have been used to illustrate how well animal systems are understood and to identify areas requiring further research. Many animal models have been developed with the aim of evaluating alternative management strategies within animal enterprises. Several important gaps in current animal models requiring further development are identified: including a more mechanistic representation of the control of feed intake; inclusion of methyl-donor requirements and simulation of the methionine cycle; plus a more mechanistic representation of disease and the impact of microbial loads under production environments. Reasons are identified why few animal models have been used for day-to-day decision making on farm. In the future, animal simulation models are envisaged to function as real-time control of systems within animal enterprises to optimise animal productivity, carcass quality, health, welfare and to maximise profit. Further development will be required for the integration of models that run real time in enterprise management systems adopting precision livestock farming technologies.

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“…25 10 mL of emulsion was mixed on a magnetic stirrer at 37°C with 5 mL of aqueous solution containing carbonate buffer at pH 7. Porcine salivary α-amylase was added under continuous stirring.…”

Section: In Vitro Analysis Of Sodium Releasementioning

confidence: 99%

Programmed emulsions for sodium reduction in emulsion based foods

et al. 2015

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In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception.Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste ( p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods.

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Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

Cited by 241 publications

References 23 publications

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Brief history and future of animal simulation models for science and application

Programmed emulsions for sodium reduction in emulsion based foods

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