Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?

被引：23

作者：

Aravind, Nisha ^{[1
,2
]}

Sissons, Mike ^{[1
]}

Fellows, Christopher ^{[2
]}

机构：

[1] Tamworth Agr Inst, NSW Dept Ind & Investment, Calala, NSW 2340, Australia

[2] Univ New England, Sch Sci & Technol, Armidale, NSW 2351, Australia

来源：

FOOD CHEMISTRY | 2011年 / 124卷 / 03期

关键词：

Durum wheat; Pasta; Glutenin; Starch; Starch digestibility; Glycaemic index; SPAGHETTI COOKING QUALITY; GLYCEMIC RESPONSE; ENRICHED PASTA; DIETARY FIBER; DEGRADATION; COMPONENTS; DIGESTION; AMYLOSE; GRANULE; INDEX;

D O I：

10.1016/j.foodchem.2010.07.002

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Pasta was prepared with modifications designed to alter its rate of digestion, including altering the ratio of A- to B-granules, incorporating higher amylose content, and varying the glutenin:gliadin ratio and HMW:LMW glutenin subunit ratio. The effects of these modifications were investigated using an in vitro hydrolysis method. A significant reduction in parameters related to glycaemic index was established for high amylose pastas and pastas with 40% B-granule composition, while most other modifications increased the rate of starch hydrolysis. All effects observed were small in comparison to the effect on glycaemic index previously obtained by addition of soluble fibres. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：816 / 821

页数：6

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