Densely packed matrices as rate determining features in starch hydrolysis. Issue 1 (May 2015)

• Record Type: Journal Article
• Authors: Zhang, Bin; Dhital, Sushil; Gidley, Michael J.
• Is Part Of: Trends in food science & technology. Volume 43:Issue 1(2015)
• Page Start: 18
• Page End: 31
• Publication Date: 2015-05
• Subjects: Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2015.01.004
• Languages: English
• ISSNs: 0924-2244

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title> <x xml:space="preserve">Abstract</x> </title> <sec> <p id="abspara0010">To aid in the design of starch-containing foods with slow and/or incomplete digestion in the upper gastrointestinal tract, the starch structural factors which control the rate of action of alpha-amylase are reviewed. It is concluded that local starch molecular density has the major influence on amylase digestion kinetics, and that density sufficient to either limit enzyme binding and/or slow down catalysis can be achieved by either crystallization or dense amorphous packing.</p> </sec> </abstract>