Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foods.
In-vitro gastrointestinal digestion
Lignin
Slow starch hydrolysis rate
Thermal processing
Journal
Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156
Informations de publication
Date de publication:
01 Jul 2021
01 Jul 2021
Historique:
received:
03
02
2021
revised:
15
03
2021
accepted:
16
03
2021
entrez:
16
4
2021
pubmed:
17
4
2021
medline:
23
9
2021
Statut:
ppublish
Résumé
Lignin, despite being the second most abundant constituent of plant cell walls, is thought to be chemically inert during gastrointestinal digestion and therefore attracts little attention for its role in the human diet. This study explores the heat modifications of lignin to derive species capable of slowing starch digestion in vitro. We applied various advanced biochemical (e.g. enzymic digestion, solubility) and physio-chemical (e.g. scanning electron microscopy, Fourier-Transform-Infrared Spectroscopy,
Identifiants
pubmed: 33858568
pii: S0144-8617(21)00348-9
doi: 10.1016/j.carbpol.2021.117961
pii:
doi:
Substances chimiques
Starch
9005-25-8
Lignin
9005-53-2
Pancreatic alpha-Amylases
EC 3.2.1.1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
117961Informations de copyright
Copyright © 2021. Published by Elsevier Ltd.