How analysis of data from alpha-amylase catalysed starch digestibility performed in vitro contributes to an understanding of rates and extent of digestion starchy foods in vivo

摘要: Ingestion of different foods containing identical amounts starch can result in very postprandial rises blood glucose and insulin concentrations. Limitation the early levels seems to be beneficial human health long term. Many studies digestion vitro are made understand molecular basis for differences rates vivo enable prediction likely particular starchy foods. Michaelis-Menten kinetics digestibility provides estimates available (digestible) substrate as samples hydrothermally treated. Combined with structure using calorimetry FTIR spectroscopy, key features influencing amylolysis were identified. Measurement product formation during prolonged incubations α-amylase produces curves. Use logarithm slope (LOS) plots analyse curves by 1st order gave values rate constants total digestible starch, C∞. An important conclusion is that contrary many reports literature, cooked starches do not contain distinct fractions rapidly slowly digested material. These kinetic approaches have also been used plan-tencapsulated how cell walls influence access amylase starch.