کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584728 | 1492028 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improved methodology for analyzing relations between starch digestion kinetics and molecular structure
ترجمه فارسی عنوان
روش تحلیلی برای تجزیه و تحلیل روابط بین سینتیک هضم نشاسته و ساختار مولکولی
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کلمات کلیدی
برنج، هضم نشاسته، اندازه کروماتوگرافی حذف، ساختار مولکولی، آمیلوز آمیلوپکتین، بیوسنتز،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A new combined methodology for obtaining relations between starch molecular structure and digestion kinetics of starch-based foods is illustrated using published data on cooked rice. Digestibility data are treated with the logarithm of slopes method, giving region(s) where first-order loss kinetics are applicable; accurate values for the rate parameters are obtained by non-linear least-squares. A new method is developed to find independent structural variables for whole and enzymatically-debranched starches. Chain-length distributions of amylose and amylopectin are fitted with models using biologically-meaningful parameters, including accounting for SEC band broadening. While slower digestion rate usually means higher residual starch, this is not always so; both digestion parameters must be considered separately. The treatment shows that digestion kinetics depend on amylose content and also amylose molecular fine structure: the amount of shorter amylose chains and total amylose molecular size. The new combined data-treatment methodology is applicable to a wide range of food systems.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 284-292
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 284-292
نویسندگان
Wenwen Yu, Keyu Tao, Robert G. Gilbert,