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The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.
Food Funct. 2019 Jan 22; 10(1):250-258.FF

Abstract

The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 minutes of digestion) was observed and this was attributed to the strengthening of the gels in the presence of high concentration of the polysaccharide. In contrast, despite a reduction in the firmness of the gel when 2% w/w MCP was present, there was a 7% reduction in starch digestibility and hence, firmness was deduced to be not solely responsible for the digestibility of the gels. When these gels were macerated, starch digestibility was reduced regardless of the MCP concentration. Starch digestion in the macerated samples seemed to cease after 10 minutes with about 30% more starch remaining when 5% w/w MCP was present, suggesting that the amount of starch available for digestion was reduced in the presence of MCP. The reduced availability of starch for digestion was hypothesised to be due to starch-MCP interactions, which formed amylose-MCP complexes that are likely to be resistant to enzymatic digestion. Overall, this work shows the potential for MCP to be utilized as an ingredient to reduce the glycaemic index.

Authors+Show Affiliations

School of Food and Nutrition, Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. l.matia-merino@massey.ac.nz a.yuris@massey.ac.nz k.t.goh@massey.ac.nz a.hardacre@massey.ac.nz.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30547164

Citation

Yuris, Anynda, et al. "The Effect of Gel Structure On the in Vitro Digestibility of Wheat starch-Mesona Chinensis Polysaccharide Gels." Food & Function, vol. 10, no. 1, 2019, pp. 250-258.
Yuris A, Goh KKT, Hardacre AK, et al. The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels. Food Funct. 2019;10(1):250-258.
Yuris, A., Goh, K. K. T., Hardacre, A. K., & Matia-Merino, L. (2019). The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels. Food & Function, 10(1), 250-258. https://doi.org/10.1039/c8fo01501e
Yuris A, et al. The Effect of Gel Structure On the in Vitro Digestibility of Wheat starch-Mesona Chinensis Polysaccharide Gels. Food Funct. 2019 Jan 22;10(1):250-258. PubMed PMID: 30547164.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels. AU - Yuris,Anynda, AU - Goh,Kelvin Kim Tha, AU - Hardacre,Allan Keith, AU - Matia-Merino,Lara, PY - 2018/12/14/pubmed PY - 2019/4/10/medline PY - 2018/12/15/entrez SP - 250 EP - 258 JF - Food & function JO - Food Funct VL - 10 IS - 1 N2 - The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 minutes of digestion) was observed and this was attributed to the strengthening of the gels in the presence of high concentration of the polysaccharide. In contrast, despite a reduction in the firmness of the gel when 2% w/w MCP was present, there was a 7% reduction in starch digestibility and hence, firmness was deduced to be not solely responsible for the digestibility of the gels. When these gels were macerated, starch digestibility was reduced regardless of the MCP concentration. Starch digestion in the macerated samples seemed to cease after 10 minutes with about 30% more starch remaining when 5% w/w MCP was present, suggesting that the amount of starch available for digestion was reduced in the presence of MCP. The reduced availability of starch for digestion was hypothesised to be due to starch-MCP interactions, which formed amylose-MCP complexes that are likely to be resistant to enzymatic digestion. Overall, this work shows the potential for MCP to be utilized as an ingredient to reduce the glycaemic index. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/30547164/The_effect_of_gel_structure_on_the_in_vitro_digestibility_of_wheat_starch_Mesona_chinensis_polysaccharide_gels_ L2 - https://doi.org/10.1039/c8fo01501e DB - PRIME DP - Unbound Medicine ER -