title: Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure.
abstract: The roles that the compact structure and proteins in pasta play in retarding evolution of starch molecular structure during in vitro digestion are explored, using four types of cooked samples: whole pasta, pasta powder, semolina (with proteins) and extracted starch without proteins. These were subjected to in vitro digestion with porcine α-amylase, collecting samples at different times and characterizing the weight distribution of branched starch molecules using size-exclusion chromatography. Measurement of α-amylase activity showed that a protein (or proteins) from semolina or pasta powder interacted with α-amylase, causing reduced enzymatic activity and retarding digestion of branched starch molecules with hydrodynamic radius (Rh)<100nm; this protein(s) was susceptible to proteolysis. Thus the compact structure of pasta protects the starch and proteins in the interior of the whole pasta, reducing the enzymatic degradation of starch molecules, especially for molecules with Rh>100nm.
authors: Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, PR China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
authors: Wei
authors: W
authors: Zou
authors: NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia.
authors: Mike
authors: M
authors: Sissons
authors: The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
authors: Frederick J
authors: FJ
authors: Warren
authors: The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
authors: Michael J
authors: MJ
authors: Gidley
authors: Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, PR China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia. Electronic address: b.gilbert@uq.edu.au.
authors: Robert G
authors: RG
authors: Gilbert
mesh_terms: D000818:Animals; D002236:Carbohydrate Conformation; D014674:Plant Proteins, Dietary / Q000737:chemistry*; D059748:Proteolysis; D013213:Starch / Q000737:chemistry*; D013552:Swine; D014908:Triticum / Q000737:chemistry*; D000516:alpha-Amylases / Q000737:chemistry*
chemical_list: D014674:Plant Proteins, Dietary; D013213:Starch; D000516:alpha-Amylases
keywords: Enzyme activity; GPC; Molecular structure; Pasta; Proteins; Starch