Starch and starch components, amylose and amylopectin, from potato, have been studied in order to understand the modifications, induced by different levels of the Maillard reaction occurring in the presence of amino acids (L-lysine in this study), in the macromolecular structure and digestibility. Structural characterization was performed by C-13 CPMAS NMR, and differences in the bioavailability of these polymers were studied by enzymatic degradation kinetics. Results obtained reveal that changes are induced by the Maillard reaction, whose occurrence has been verified and measured by the furosine (epsilon-N-2-furoylmethyl-L-lysine) evaluation, on the macromolecular structure of starchy materials and on their enzymatic susceptibility. Lysine seems to act as a disordering agent; a loss of crystallinity is evident for starch and amylopectin and, in particular, for amylose. Finally, within the same sample, as the lysine concentration increases, the polymer digestibility decreases, confirming that structural organization is not the only determinant of starch digestibility.

Pizzoferrato, L., Paci, M., Rotilio, G. (1998). Structural modification and bioavailability of starch components as related to the extent of Maillard reaction: An enzymatic degradation and a solid-state C-13 CPMAS NMR Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(2), 438-441 [10.1021/jf970713+].

Structural modification and bioavailability of starch components as related to the extent of Maillard reaction: An enzymatic degradation and a solid-state C-13 CPMAS NMR Study

PACI, MAURIZIO;ROTILIO, GIUSEPPE
1998-01-01

Abstract

Starch and starch components, amylose and amylopectin, from potato, have been studied in order to understand the modifications, induced by different levels of the Maillard reaction occurring in the presence of amino acids (L-lysine in this study), in the macromolecular structure and digestibility. Structural characterization was performed by C-13 CPMAS NMR, and differences in the bioavailability of these polymers were studied by enzymatic degradation kinetics. Results obtained reveal that changes are induced by the Maillard reaction, whose occurrence has been verified and measured by the furosine (epsilon-N-2-furoylmethyl-L-lysine) evaluation, on the macromolecular structure of starchy materials and on their enzymatic susceptibility. Lysine seems to act as a disordering agent; a loss of crystallinity is evident for starch and amylopectin and, in particular, for amylose. Finally, within the same sample, as the lysine concentration increases, the polymer digestibility decreases, confirming that structural organization is not the only determinant of starch digestibility.
1998
Pubblicato
Rilevanza internazionale
Articolo
Sì, ma tipo non specificato
Settore BIO/10 - BIOCHIMICA
English
Con Impact Factor ISI
Maillard reaction; Starch components; Starch digestibility; Structural modifications
Pizzoferrato, L., Paci, M., Rotilio, G. (1998). Structural modification and bioavailability of starch components as related to the extent of Maillard reaction: An enzymatic degradation and a solid-state C-13 CPMAS NMR Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(2), 438-441 [10.1021/jf970713+].
Pizzoferrato, L; Paci, M; Rotilio, G
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/44476
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