In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions
Identifieur interne : 002C16 ( Main/Exploration ); précédent : 002C15; suivant : 002C17In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions
Auteurs : A. Fardet Dr. [France] ; C. Hoebler Dr. [France] ; M. Armand Dr. [France] ; D. Lairon Dr. [France] ; J.-L. Barry Dr. [France]Source :
- Nutrition Research [ 0271-5317 ] ; 1998.
Abstract
The lower glycemic index when lipids are coingested with starchy foods was supposed to result from several factors such as lower gastric emptying, higher insulinic response, decreased glucose absorption through the upper small intestine and lower starch accessibility to alpha-amylase. This study investigated whether lipid/food structure interactions may play a role in limiting starch accessibility to alpha-amylase. Three wheat-based products (wheat starch, white-wheat bread and 5-mm spaghetti strands), differing in food structure/porosity, were incubated for 8 h with human salivary alpha-amylase (HSA) in the presence or not of two differently-sized emulsions (7.1 and 0.6 μm). HSA-specific activity was not modified in the presence of the coarse emulsion (7.1 μm). On the whole, regardless of the food structure, the two emulsions had no marked effect on the rate and degree of alpha-amylolysis. However, in the presence of the fine emulsion, starch from white-wheat bread tended to be more slowly hydrolysed effect being significant (P < 0.05) between 10 and 30 min of alpha-amylolysis. In the case of pasta, starch tended to be more rapidly hydrolysed in the presence of the coarse emulsion with a significant effect at 4 h of alpha-amylolysis. We concluded that emulsified lipids do not interact with complex starchy food structure of white-wheat bread and pasta in a way that significantly limits the action of alpha-amylase.
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DOI: 10.1016/S0271-5317(99)00048-2
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This study investigated whether lipid/food structure interactions may play a role in limiting starch accessibility to alpha-amylase. Three wheat-based products (wheat starch, white-wheat bread and 5-mm spaghetti strands), differing in food structure/porosity, were incubated for 8 h with human salivary alpha-amylase (HSA) in the presence or not of two differently-sized emulsions (7.1 and 0.6 μm). HSA-specific activity was not modified in the presence of the coarse emulsion (7.1 μm). On the whole, regardless of the food structure, the two emulsions had no marked effect on the rate and degree of alpha-amylolysis. However, in the presence of the fine emulsion, starch from white-wheat bread tended to be more slowly hydrolysed effect being significant (P < 0.05) between 10 and 30 min of alpha-amylolysis. In the case of pasta, starch tended to be more rapidly hydrolysed in the presence of the coarse emulsion with a significant effect at 4 h of alpha-amylolysis. We concluded that emulsified lipids do not interact with complex starchy food structure of white-wheat bread and pasta in a way that significantly limits the action of alpha-amylase.</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Bourgogne</li><li>Bourgogne-Franche-Comté</li><li>Provence-Alpes-Côte d'Azur</li></region><settlement><li>44316 Nantes</li><li>Marseille</li></settlement></list><tree><country name="France"><region name="Bourgogne-Franche-Comté"><name sortKey="Fardet Dr, A" sort="Fardet Dr, A" uniqKey="Fardet Dr A" first="A." last="Fardet Dr.">A. Fardet Dr.</name></region><name sortKey="Armand Dr, M" sort="Armand Dr, M" uniqKey="Armand Dr M" first="M." last="Armand Dr.">M. Armand Dr.</name><name sortKey="Barry Dr, J L" sort="Barry Dr, J L" uniqKey="Barry Dr J" first="J.-L." last="Barry Dr.">J.-L. Barry Dr.</name><name sortKey="Hoebler Dr, C" sort="Hoebler Dr, C" uniqKey="Hoebler Dr C" first="C." last="Hoebler Dr.">C. Hoebler Dr.</name><name sortKey="Hoebler Dr, C" sort="Hoebler Dr, C" uniqKey="Hoebler Dr C" first="C." last="Hoebler Dr.">C. Hoebler Dr.</name><name sortKey="Lairon Dr, D" sort="Lairon Dr, D" uniqKey="Lairon Dr D" first="D." last="Lairon Dr.">D. Lairon Dr.</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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