کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7790896 | 1500645 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A mechanistic approach to studies of the possible digestion of retrograded starch by α-amylase revealed using a log of slope (LOS) plot
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The rate and extent of digestibility of starch were analysed using the logarithm of the slope (LOS) method. Digestibility curves with α-amylase were obtained for starches in their native, gelatinised and 24 h retrograded form. A LOS plot of the digestibility curves was then constructed, which allowed the rate constant (k) and the concentration of the product at the end of the reaction (Câ) to be calculated. It also allowed the identification of rapid and slow phases in starch digestion. Upon gelatinisation, both k and Câ increased with dramatic changes notably in Câ; however after starch samples had been stored for 24 h at room temperature, k was not affected but Câ decreased. This suggests that retrograded starch is virtually inert to amylase action. Both k and Câ were strongly related to the increase in degree of order of the α-glucan chains, monitored by FTIR-ATR spectroscopy, in retrograded starch.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 113, 26 November 2014, Pages 182-188
Journal: Carbohydrate Polymers - Volume 113, 26 November 2014, Pages 182-188
نویسندگان
Hamung Patel, Richard Day, Peter J. Butterworth, Peter R. Ellis,