دورية أكاديمية
Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread.
| العنوان: | Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread. |
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| المؤلفون: | Jo M; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea., Shi J; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA., Nkurikiye E; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA., Li Y; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA., Shi YC; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: ycshi@ksu.edu. |
| المصدر: | International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 274 (Pt 2), pp. 133439. Date of Electronic Publication: 2024 Jun 25. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| مواضيع طبية MeSH: | Bread*/analysis , Starch*/chemistry , Starch*/metabolism , Digestion*/physiology , Flour*/analysis , Triticum*/chemistry, Gastrointestinal Tract/metabolism ; Humans |
| مستخلص: | This study aimed to enhance the resistance of bread to gastrointestinal digestion by partially substituting wheat flour with starch spherulites. Three types of starch spherulites, specifically A-type (exhibiting an A-type crystalline pattern with mostly positive birefringence), B(-)-type (B-type crystalline with negative birefringence), and B(+)-type (B-type crystalline with positive birefringence), were investigated. The A-, B(-)-, and B(+)-type spherulites showed significantly higher resistant starch contents of 63.5, 63.8, and 89.2 %, respectively, compared to the control wheat flour (7.4 %). The melting temperatures of A-type and B(+)-type spherulites were notably higher than those of the control wheat flour, suggesting the potential preservation of certain enzyme-resistant starch during the baking process. The partial substitution of wheat flour with spherulites resulted in a denser crumb structure, increased bread hardness and chewiness, and a pale brown color in the case of B(+)-type spherulite. However, these variations in physicochemical properties did not significantly impact consumer acceptability. Remarkably, in bread containing A- or B(+)-type spherulite, residual ordered spherulite structures were present after baking, as confirmed by differential scanning calorimetry. This resulted in significantly lower digestibility during in vitro gastrointestinal digestion. These findings are useful for the rational design of bread with sustained glucose release during gastrointestinal digestion. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Bread; In vitro gastrointestinal digestion; Resistant starch; Starch spherulite |
| المشرفين على المادة: | 9005-25-8 (Starch) |
| تواريخ الأحداث: | Date Created: 20240627 Date Completed: 20240730 Latest Revision: 20240730 |
| رمز التحديث: | 20240730 |
| DOI: | 10.1016/j.ijbiomac.2024.133439 |
| PMID: | 38936585 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2024.133439 |