The Effect of Granule Size on the Digestibility of Wheat Starch Using an in vitro Model
Wheat has a bimodal starch granule population and the dependency of the rate of enzymatic hydrolysis on particle size has been investigated. Ungelatinised wheaten starch granules were separated into two populations by sedimentation and decantation. Particle size was analysed by laser diffraction and morphological characteristics were viewed using SEM. The sedimentation technique though lengthy, gave satisfactory separation of the granules. Samples (<10μm, >10μm and original) were digested with a-amylase using a dialysis model. Granules of <10μm showed significantly higher rate of reducing sugar release than those >10μm (p<0.05). In contrast, the rate was not significantly different between the original sample and granules >10μm. Moreover, the digestion rate was dependent on particle size whereby smaller granules produced higher rate of release. The methodology and results reported here can be used as a basis for further evaluations designed to delay the release of glucose during the digestion of native starches.
[1] S. Zielinski, Digestion and Digestive System. Delhi: University
Publications, 2010, ch. 1.
[2] D. M. Medeiros and R. E. C. Wildman, Advanced Human Nutrition.
Sudbury: Jones and Bartlett Learning, ch. 2.
[3] M. E. Smith and D. G. Morton, Systems of the body. The Digestive
System. Basic Science and Clinical Conditions. Edinburgh: Churchill
Livingstone Elsevier, 2010, pp.130-138.
[4] J. F. Robyt and D. French, "Multiple attack hypothesis of a-amylase
action: Action of porcine pancreatic, human, salivary and Aspergillus
oryzae a-amylases," Arch. Biochem. Biophys., vol. 122, no. 1, pp.8-16,
Oct. 1967
[5] Y. Granfeldt and I Björck, "Glycemic response to starch in pasta: a
study of mechanisms of limited enzyme availability," J. Cereal Sci., vol.
14, no. 1, pp. 47-61, Jun. 1991.
[6] S. Dhital, A. K. Shrestha and M. J. Gidley, "Relationship between
granule size and in vitro digestibility of maize and potato starches,"
Carbohydr. Polym., vol. 82, no. 2, pp. 480-488, May 2010.
[7] D. J. A. Jenkins, T. M. S. Wolever, M. J. Thorne, A. L. Jenkins, G. S.
Wong, R. G. Josse, et al., "The relationship between glycemic response,
digestibility, and factors influencing the dietary habits of diabetics,"
Am. J. Clin. Nutr., vol. 40, no. 6, pp. 1175-1191, Dec. 1984.
[8] G. L. Miller, "Use of dinitrosalicylic acid reagent for determination of
reducing sugar," Anal. Chem., vol. 31, no. 3, pp. 426-428, Mar. 1959.
[9] D. A. T. Southgate, Determination of Food Carbohydrates. Essex:
Elsevier Science Publishers Ltd, 1991, p. 136.
[10] AOAC, "Method 925.10 Solids (Total) and Moisture in Flour Air Oven
Method," in Official Methods of Analysis of AOAC International, 17th
ed. vol. II , W. Horwitz, Ed. Gaithersburg: AOAC International, 2000, p.
777.
[11] S. G. Ring, J. M. Gee, M. Whittam, P, Orford, and I. T. Johnson,
"Resistant starch: Its chemical form in foodstuffs and effect on
digestibility in vitro," Food Chem., vol. 28, no. 2, pp. 97-109, Feb.
1988.
[12] R. F. Tester, J. Karkalas and X. Qi, "Starchcomposition, fine structure
and architecture," J. Cereal Sci., vol. 39, no. 2, pp. 151-165, Mar. 2004.
[13] M. S. Buttrose, "Submicroscopic development and structure of starch
granules in cereal endosperms," J. Ultrastruct. Res., vol. 4, no.3-4, pp.
231-257, Dec. 1960.
[14] J. Blazek and L. Copeland, "Amylolysis of wheat starches. II.
Degradation patterns of native starch granules with varying functional
properties," J. Cereal Sci.. vol. 52, no. 2, pp. 295-302, Sep. 2010.
[15] R. Hoover and Y. Zhou, "In vitro and in vivo hydrolysis of legume
starches by a-amylase and resistant starch formation in legumesÔÇöa
review," Carbohydr. Polym., vol. 54, no. 4, pp. 401-417, Jun. 2003.
[16] L. Copeland, J. Blazek, H. Salman and M. C. Tang, "Form and
functionality of starch," Food Hydrocolloid., vol. 23, no. 6, pp. 1527-
1534, Aug. 2009.
[17] E. Bertoft, R. Manelius and Z. Qin, "Studies on the structure of pea
starches. Part 1: Initial stages in a-amylolysis of granular smooth pea
starch," Starch, vol. 45, no. 7, pp. 215-220, Jul. 1993.
[1] S. Zielinski, Digestion and Digestive System. Delhi: University
Publications, 2010, ch. 1.
[2] D. M. Medeiros and R. E. C. Wildman, Advanced Human Nutrition.
Sudbury: Jones and Bartlett Learning, ch. 2.
[3] M. E. Smith and D. G. Morton, Systems of the body. The Digestive
System. Basic Science and Clinical Conditions. Edinburgh: Churchill
Livingstone Elsevier, 2010, pp.130-138.
[4] J. F. Robyt and D. French, "Multiple attack hypothesis of a-amylase
action: Action of porcine pancreatic, human, salivary and Aspergillus
oryzae a-amylases," Arch. Biochem. Biophys., vol. 122, no. 1, pp.8-16,
Oct. 1967
[5] Y. Granfeldt and I Björck, "Glycemic response to starch in pasta: a
study of mechanisms of limited enzyme availability," J. Cereal Sci., vol.
14, no. 1, pp. 47-61, Jun. 1991.
[6] S. Dhital, A. K. Shrestha and M. J. Gidley, "Relationship between
granule size and in vitro digestibility of maize and potato starches,"
Carbohydr. Polym., vol. 82, no. 2, pp. 480-488, May 2010.
[7] D. J. A. Jenkins, T. M. S. Wolever, M. J. Thorne, A. L. Jenkins, G. S.
Wong, R. G. Josse, et al., "The relationship between glycemic response,
digestibility, and factors influencing the dietary habits of diabetics,"
Am. J. Clin. Nutr., vol. 40, no. 6, pp. 1175-1191, Dec. 1984.
[8] G. L. Miller, "Use of dinitrosalicylic acid reagent for determination of
reducing sugar," Anal. Chem., vol. 31, no. 3, pp. 426-428, Mar. 1959.
[9] D. A. T. Southgate, Determination of Food Carbohydrates. Essex:
Elsevier Science Publishers Ltd, 1991, p. 136.
[10] AOAC, "Method 925.10 Solids (Total) and Moisture in Flour Air Oven
Method," in Official Methods of Analysis of AOAC International, 17th
ed. vol. II , W. Horwitz, Ed. Gaithersburg: AOAC International, 2000, p.
777.
[11] S. G. Ring, J. M. Gee, M. Whittam, P, Orford, and I. T. Johnson,
"Resistant starch: Its chemical form in foodstuffs and effect on
digestibility in vitro," Food Chem., vol. 28, no. 2, pp. 97-109, Feb.
1988.
[12] R. F. Tester, J. Karkalas and X. Qi, "Starchcomposition, fine structure
and architecture," J. Cereal Sci., vol. 39, no. 2, pp. 151-165, Mar. 2004.
[13] M. S. Buttrose, "Submicroscopic development and structure of starch
granules in cereal endosperms," J. Ultrastruct. Res., vol. 4, no.3-4, pp.
231-257, Dec. 1960.
[14] J. Blazek and L. Copeland, "Amylolysis of wheat starches. II.
Degradation patterns of native starch granules with varying functional
properties," J. Cereal Sci.. vol. 52, no. 2, pp. 295-302, Sep. 2010.
[15] R. Hoover and Y. Zhou, "In vitro and in vivo hydrolysis of legume
starches by a-amylase and resistant starch formation in legumesÔÇöa
review," Carbohydr. Polym., vol. 54, no. 4, pp. 401-417, Jun. 2003.
[16] L. Copeland, J. Blazek, H. Salman and M. C. Tang, "Form and
functionality of starch," Food Hydrocolloid., vol. 23, no. 6, pp. 1527-
1534, Aug. 2009.
[17] E. Bertoft, R. Manelius and Z. Qin, "Studies on the structure of pea
starches. Part 1: Initial stages in a-amylolysis of granular smooth pea
starch," Starch, vol. 45, no. 7, pp. 215-220, Jul. 1993.
@article{"International Journal of Biological, Life and Agricultural Sciences:60944", author = "Mee-Lin Lim Chai Teo and Darryl M. Small", title = "The Effect of Granule Size on the Digestibility of Wheat Starch Using an in vitro Model", abstract = "Wheat has a bimodal starch granule population and the dependency of the rate of enzymatic hydrolysis on particle size has been investigated. Ungelatinised wheaten starch granules were separated into two populations by sedimentation and decantation. Particle size was analysed by laser diffraction and morphological characteristics were viewed using SEM. The sedimentation technique though lengthy, gave satisfactory separation of the granules. Samples (10μm and original) were digested with a-amylase using a dialysis model. Granules of 10μm (p10μm. Moreover, the digestion rate was dependent on particle size whereby smaller granules produced higher rate of release. The methodology and results reported here can be used as a basis for further evaluations designed to delay the release of glucose during the digestion of native starches.
", keywords = "in vitro Digestion, a-amylase, wheat starch, granule
size.", volume = "6", number = "9", pages = "763-5", }
