Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility

被引：86

作者：

Kim, Esther H. -J. ^{[1
]}

Petrie, Jane R. ^{[1
]}

Motoi, Lidia ^{[1
]}

Morgenstern, Marco P. ^{[1
]}

Sutton, Kevin H. ^{[1
]}

Mishra, Suman ^{[1
]}

Simmons, Lyall D. ^{[1
]}

机构：

[1] New Zealand Inst Crop & Food Res, Christchurch, New Zealand

来源：

FOOD BIOPHYSICS | 2008年 / 3卷 / 02期

关键词：

glycemic response; pasta; protein matrix; starch digestibility; structure;

D O I：

10.1007/s11483-008-9066-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pasta is a popular carbohydrate-based food with a low glycemic response. A continuous protein matrix which entraps starch granules and/or limits/retards starch hydrolysis by alpha-amylase is thought to be an important factor in explaining the slow digestion of starch in pasta. The characteristics of the protein matrix may also play an important role in determining the rate of starch digestion in pasta and therefore its glycemic response. In this study, the structural and physicochemical characteristics of the protein matrix of pasta were modified by varying the number of passes through sheeting rollers to investigate their effect on in vitro starch digestibility. The results show that the proteins dissociated from the starch granules with increasing sheeting passes thereby allowing an increased degree of digestion of starch.

引用

页码：229 / 234

页数：6

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