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首页> 外文期刊>International Journal of Molecular Sciences >The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles
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The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

机译:咀嚼过程中短暂唾液α-淀粉酶暴露对随后体外淀粉消化曲线特征的影响

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摘要

There is inconsistency between current in vitro digestion methods with regard to accommodation of a (salivary) α-amylase exposure during the oral phase. The effect of a salivary α-amylase pre-exposure on subsequent in vitro starch digestion curve profiles for various foods was investigated. Foods were chewed, expectorated and the boluses left to rest for 0–15 min. During pancreatic digestion, aliquots were taken and hydrolysis curves constructed for comparison against those of the same foods comminuted with a manually-operated chopper, hence spared exposure to saliva. Hydrolysate aliquots taken at T0 (time zero) of the digestion of chewed samples contained higher levels of glucose and dextrins compared with chopped samples. Pancreatin activity immediately overwhelmed differences in sugar released due to salivary amylase activity. Within 10 min no differences were detectable between hydrolysis curves for chewed and chopped foods. Salivary amylase pretreatment does not contribute to the robustness or relative accuracy of in vitro methods.
机译:关于在口腔阶段适应(唾液)α-淀粉酶暴露,目前的体外消化方法之间存在矛盾。研究了唾液α-淀粉酶预暴露对各种食品随后的体外淀粉消化曲线特征的影响。食物经过咀嚼,排痰,大丸剂静置0-15分钟。在胰腺消化过程中,取等分试样并构建水解曲线,以与用手动切碎机粉碎的相同食物进行比较,从而避免唾液暴露。与切碎的样品相比,在咀嚼的样品的消化的T 0 (时间零)处采集的水解液等分试样含有更高水平的葡萄糖和糊精。胰酶活性立即淹没了由于唾液淀粉酶活性而导致的糖释放差异。在10分钟内,咀嚼和切碎食品的水解曲线之间没有发现差异。唾液淀粉酶预处理不会提高体外方法的耐用性或相对准确性。

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