Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.

Bread / analysis Dioscorea / chemistry Flour / analysis Starch / chemistry Triticum / chemistry X-Ray Diffraction alpha-Amylases
Digestibility Purple yam Resistant starch Starch granules Wheat bread

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jun 2019
Historique:
received: 18 07 2018
revised: 27 10 2018
accepted: 03 01 2019
entrez: 13 2 2019
pubmed: 13 2 2019
medline: 2 4 2019
Statut: ppublish

Résumé

This study aimed to investigate the effect of purple yam (Dioscorea alata L.) flour substitution for wheat flour on in vitro starch digestibility of wheat bread. The enzyme-resistant starch content increased from 34.9% for wheat flour bread to 41.3% for bread made with 70% wheat flour and 30% purple yam flour. Meanwhile, the content of rapidly digestible starch and slowly digestible starch decreased with the addition of purple yam flour in the bread. The results from differential scanning calorimetry, X-ray diffraction, polarized light and scanning electron microscopy showed that purple yam starch granules were not completely disrupted during bread baking. The fluorescence intensity of α-amylase and amyloglucosidase was reduced in bread made with purple yam flour. The decreased digestibility of starch in bread made with purple yam flour was due to the relatively intact starch granules from purple yam flour and possibly an inhibitory effect on digestive enzymes by purple yam flour.

Identifiants

DOI: 10.1016/j.foodchem.2019.01.025 PMID: 30744835
pubmed: 30744835
pii: S0308-8146(19)30093-7
doi: 10.1016/j.foodchem.2019.01.025
pii:
doi:

Substances chimiques

Starch 9005-25-8
alpha-Amylases EC 3.2.1.1

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

118-124

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Xia Liu (X)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Kui Lu (K)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Jinglin Yu (J)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

Les Copeland (L)

The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia.

Shujun Wang (S)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China. Electronic address: swang@tust.edu.cn.

Shuo Wang (S)

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address: sjwang@tust.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Effect of purple yam flour substitution for...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Dioscoreaceae › Dioscorea › Effect of purple yam flour substitution for...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Effect of purple yam flour substitution for...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Effect of purple yam flour substitution for...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Effect of purple yam flour substitution for...
questionsmedicales.fr › Phénomènes chimiques › Diffraction des rayons X › Effect of purple yam flour substitution for...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Glycosidases › Amylases › alpha-Amylases › Effect of purple yam flour substitution for...