Limiting factors of starch hydrolysis

Article Abstract:

A study was done on the factors that limit starch hydrolysis. It was shown that structural factors such as diffusion of enzyme molecules, porosity of solid substrates, adsorption of enzymes onto solid substrates and the catalytic event limit hydrolysis of starch. Likewise, other composition and processing parameters influence starch hydrolysis. It was pointed out that rates of depolymerization should not be considered as constant but as variables which are dependent on the organization of macromolecules.

Hydrolysis, Gelation

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Influence of sterilization, drying and oat bran enrichment of pasta on glucose and insulin responses in healthy subjects and on the rate and extent of in vitro starch digestion

Article Abstract:

Healthy subjects were chosen to participate on a study to determine the influence of sterilization and oat bran enrichment on their glucose and insulin responses. Results show that white bread and sterilized spaghetti stimulate high glucose and insulin response. Sterilizing spaghetti promotes excessive swelling of starch which causes its rapid digestion. Dried spaghetti does not facilitate starch digestion because of the different cooking times and drying conditions.

Health aspects, Pasta products, Insulin, Glucose, Oat bran

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Susceptibility of resistant starch to alpha-amylase

Article Abstract:

The susceptibility of resistant starch (RS) to alpha-amylose was studied using enzymatic digestion by Termamyl, differential scanning calorimetry and gel permeation chromatography. Results show a decrease in the degree of polymerization with 30-minutes treatment of Termamyl at 85 degrees centigrade and having a peak at 45-80 glucose units. It was concluded that the fraction hydrolyzed by Termamyl is the amorphous fraction of RS.

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