A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
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DOI：
10.1016/j.foodchem.2017.10.042
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发表时间：
2018-04-01
期刊：
影响因子：
8.8
通讯作者：
Warren, Frederick J.
中科院分区：
文献类型：
--
作者：
Edwards, Cathrina H.;Maillot, Marie;Warren, Frederick J.
本研究描述了两个豌豆品系（Pisum sativum L.）作物遗传和加工对淀粉消化动力学的影响。rugosus (r)位点的突变导致豌豆种子起皱，淀粉含量降低，离体淀粉消化率降低。采用对数斜率（LOS）动力学模型对猪胰腺α -淀粉酶在一定粒径范围内的消化曲线进行了分析。由r突变引起的淀粉结构变化导致纯化淀粉和豌豆粉的淀粉消化动力学明显不同。籽粒越大，淀粉消化速度越慢，但与野生型豌豆系差异不显著。预计这项工作将有助于为未来研究的设计提供信息，其中淀粉结构和食物结构都是消化行为的重要决定因素。
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic alpha-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.