Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch
This study aimed to explore the mechanism whereby the interactions between the endogenous proteins, lipids and starches present in foxtail millet affected the in vitro hydrolysis of starch. Prior proteolysis of the protein matrix significantly increased the enzymatic hydrolysis of foxtail millet sta...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1628107 |
| _version_ | 1828415450369753088 |
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| author | Zhiqiang Jin Fenglin Bai Yanbin Chen Bianxia Bai |
| author_facet | Zhiqiang Jin Fenglin Bai Yanbin Chen Bianxia Bai |
| author_sort | Zhiqiang Jin |
| collection | DOAJ |
| description | This study aimed to explore the mechanism whereby the interactions between the endogenous proteins, lipids and starches present in foxtail millet affected the in vitro hydrolysis of starch. Prior proteolysis of the protein matrix significantly increased the enzymatic hydrolysis of foxtail millet starch, suggesting that it is possible that non-surface proteins (i.e. the protein matrix) can retard the rate of starch degradation by acting as a physical barrier between starch and amylase. Furthermore, confocal microscopy demonstrated that the proteins in foxtail millet bind competitively with starch to α-amylase, partially decreasing the activity of α-amylase. In addition, as a result of complexing with the fatty acids, foxtail millet starch had a significantly reduced hydrolysis rate. Therefore, we conclude that the interactions between endogenous proteins and lipids with starch plays a significant role in the hypoglycemic properties of foxtail millet. |
| first_indexed | 2024-12-10T13:45:03Z |
| format | Article |
| id | doaj.art-700c947096bf4fa7be736a836e0e9953 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-10T13:45:03Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-700c947096bf4fa7be736a836e0e99532022-12-22T01:46:28ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117164064710.1080/19476337.2019.16281071628107Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starchZhiqiang Jin0Fenglin Bai1Yanbin Chen2Bianxia Bai3Changzhi UniversityChangzhi UniversityChangzhi UniversityChangzhi UniversityThis study aimed to explore the mechanism whereby the interactions between the endogenous proteins, lipids and starches present in foxtail millet affected the in vitro hydrolysis of starch. Prior proteolysis of the protein matrix significantly increased the enzymatic hydrolysis of foxtail millet starch, suggesting that it is possible that non-surface proteins (i.e. the protein matrix) can retard the rate of starch degradation by acting as a physical barrier between starch and amylase. Furthermore, confocal microscopy demonstrated that the proteins in foxtail millet bind competitively with starch to α-amylase, partially decreasing the activity of α-amylase. In addition, as a result of complexing with the fatty acids, foxtail millet starch had a significantly reduced hydrolysis rate. Therefore, we conclude that the interactions between endogenous proteins and lipids with starch plays a significant role in the hypoglycemic properties of foxtail millet.http://dx.doi.org/10.1080/19476337.2019.1628107foxtail milletstarchproteinlipidsinteractionsin vitro hydrolysis |
| spellingShingle | Zhiqiang Jin Fenglin Bai Yanbin Chen Bianxia Bai Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch CyTA - Journal of Food foxtail millet starch protein lipids interactions in vitro hydrolysis |
| title | Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| title_full | Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| title_fullStr | Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| title_full_unstemmed | Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| title_short | Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| title_sort | interactions between protein lipid and starch in foxtail millet flour affect the in vitro digestion of starch |
| topic | foxtail millet starch protein lipids interactions in vitro hydrolysis |
| url | http://dx.doi.org/10.1080/19476337.2019.1628107 |
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