Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour

Ying, Ruifeng; Zhou, Ting; Xie, Hui; Huang, Meigui

doi:10.1016/j.foodhyd.2023.108668

Cited by 7 publications

(4 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The entanglement between these two polymers is equivalent to increase the length of molecular chains (Ali et al ., 2019). The synergistic inhibition of β‐glucan and arabinoxylan can better wrap the starch granules, block the direct contact between enzymes and starch and markedly delay the hydrolysis rate of starch (Ying et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch

Hua,

Xu,

Gebre

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryTo broaden the application of hulless barley grass polysaccharide (HBGP), the effect of HBGP on wheat flour and starch physicochemical properties was investigated in this study. Peak viscosity (from 545 to 230 cP), swelling power (from 7.4 to 6.9 g/g) and amylose leaching (from 6.2% to 1.1%) of wheat starch decreased when 20% HBGP was present. Rheological property results showed that K (22 to 5.5 Pa·sn) and G'max (13 to 6.6 kPa) decreased, TG′max (78 to 86 °C) and n (0.377 to 0.468) increased when the proportion of HBGP increased from 5% to 20%. Addition of 20% HBGP reduced RDS content (85% to 64%) but increased RS content (10% to 30%) of starch. HBGP induced higher magnitude of decline for viscosity, swelling power and amylose leaching in wheat flour. This study showed that the presence of HBGP had significant impacts on the physicochemical properties of wheat flour and wheat starch. It will provide more information for food processors in developing functional foods.

show abstract

Section: Resultsmentioning

confidence: 99%

The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch

Hua,

Xu,

Gebre

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Digestion in a model duodenal system after simulated gastric digestion showed a reduced rate of glucose release (from the digestion of starch) from bread made from Yumai 34 compared to the control Hereward bread. More recently, Ying et al (2023) have shown significant effects of the addition of 2% (w/w) of arabinoxylan, 2% (w/w) of β-glucan or 1% (w/w) of each of the two polymers on the rate of starch hydrolysis in bread.…”

Section: Calcul Ating the Impact Of Higher Fibre White Flour On Fibre...mentioning

confidence: 99%

“…More recently, Ying et al. ( 2023 ) have shown significant effects of the addition of 2% (w/w) of arabinoxylan, 2% (w/w) of β‐glucan or 1% (w/w) of each of the two polymers on the rate of starch hydrolysis in bread.…”

Section: Calculating the Impact Of Higher Fibre White Flour On Fibre ...mentioning

confidence: 99%

Increasing fibre in white flour and bread: Implications for health and processing

Shewry,

Joy,

De La Revilla

et al. 2023

Nutrition Bulletin

View full text Add to dashboard Cite

Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre‐rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.

show abstract

“…WE-AXs also reduce starch digestibility by amylases [123,126], which has implications both for the use of amylase as a dough improver and for human nutrition. AXs with a larger molecular weight are the strongest inhibitors and the presence of (1,3)(1,4)-β-glucan has a synergistic effect [127].…”

Section: Interactions With Starchmentioning

confidence: 99%

Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations

Tse,

Schendel

2023

Fermentation

View full text Add to dashboard Cite

Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the particular food product and the AX structure. This review will focus on two structure-function relationships between AXs and fermented food production: (1) AXs’ native structure in cereal grains and structural changes that arise during production of fermented foods and (2) the impacts of AXs on processing and production of grain-based fermented foods and beverages (bread, beer, and spirits) and how variations in AX structure shift these processing impacts. Results from recently published papers have provided new insights into the connection between AXs’ structure at the molecular level and their effects on fermented food production. The purpose of this article is to review the historical progress in this area and introduce updates from recent years. Current knowledge gaps in the area are highlighted.

show abstract

Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour

Cited by 7 publications

References 60 publications

The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch

The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch

Increasing fibre in white flour and bread: Implications for health and processing

Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations

Contact Info

Product

Resources

About