Results 11 to 20 of about 44,046 (265)

Contrasting starch digestion and physiochemical characteristics between japonica and indica rice varieties with comparable high-amylose content [PDF]

Current Research in Food Science
Limited information is available on the starch digestion properties in high-amylose japonica rice. This study compared starch digestion properties and physiochemical characteristics—including texture profiles, starch and protein composition, and pasting ...
Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Min Huang, Huabin Zheng   +5 more
doaj   +2 more sources

Starch digestion rates in multiple samples of commonly used feed grains in diets for broiler chickens [PDF]

Animal Nutrition, 2021
In this study the starch digestion rates in broiler chickens from 18 samples of 5 commonly used feed grains (sorghum, wheat, maize, barley, triticale) were determined.
Peter H. Selle, Amy F. Moss, Ali Khoddami, Peter V. Chrystal, Sonia Yun Liu   +4 more
doaj   +2 more sources

Starch Digestion Characteristics of Different Starch Sources and Their Effects on Goslings’ Apparent Nutrient Utilization [PDF]

Veterinary Sciences
This study used integrated in vitro and in vivo approaches to investigate how the starch source (glutinous rice, indica rice, maize, or high-amylose rice) influences starch digestion kinetics and, consequently, the apparent nutrient utilization and amino
Zhi Yang, Jun Lin, Chen Xu, Xiyuan Xing, Haiming Yang, Zhiyue Wang   +5 more
doaj   +2 more sources

Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch

Foods, 2022
Durum semolina spaghetti is known to have a low-moderate glycaemic index but the impact of various processing variables during the manufacture and cooking of pasta does affect pasta structure and potentially could alter starch digestion.
Mike Sissons, Silvia Cutillo, Narelle Egan, Asgar Farahnaky, Agata Gadaleta   +4 more
doaj   +1 more source

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

Foods, 2022
To understand the effect of gluten on starch digestion characteristics, the structural characteristics of protein, starch, and starch digestion attributes were explored by using flours of four wheat near-isogenic lines.
Xiaoyang Zou, Xiaolong Wang, Liang Li, Pai Peng, Qianying Ma, Xinzhong Hu, Rudi Appels   +6 more
doaj   +1 more source

Dietary compounds slow starch enzymatic digestion: A review

Frontiers in Nutrition, 2022
Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet.
Chengdeng Chi, Miaomiao Shi, Yingting Zhao, Yingting Zhao, Bilian Chen, Yongjin He, Meiying Wang   +6 more
doaj   +1 more source

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Foods, 2022
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health.
Cheng Li, Wenwen Yu, Robert G. Gilbert
doaj   +1 more source

The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

Foods, 2023
The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined.
Yufang Guan, Watcharaporn Toommuangpak, Guohua Zhao, Siwatt Thaiudom   +3 more
doaj   +1 more source

Unexpected high digestion rate of cooked starch by the Ct-maltase-glucoamylase small intestine mucosal α-glucosidase subunit. [PDF]

PLoS ONE, 2012
For starch digestion to glucose, two luminal α-amylases and four gut mucosal α-glucosidase subunits are employed. The aim of this research was to investigate, for the first time, direct digestion capability of individual mucosal α-glucosidases on cooked (
Amy Hui-Mei Lin, Buford L Nichols, Roberto Quezada-Calvillo, Stephen E Avery, Lyann Sim, David R Rose, Hassan Y Naim, Bruce R Hamaker   +7 more
doaj   +1 more source

Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches

Frontiers in Nutrition, 2021
Ascorbic acid, also known as vitamin C, was previously reported to inhibit the activity of pancreatic α-amylase, the primary digestive enzyme for starch.
Jiayue Guo, Alyssa Gutierrez, Libo Tan, Lingyan Kong   +3 more
doaj   +1 more source