Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography

S. Ahmadi-Abhari, A.J.J. Woortman, R.J. Hamer, K. Loos

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5–5% LPC were subjected to hydrolysis by porcine pancreatic a-amylase at 37 °C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction.
Original languageEnglish
Pages (from-to)4318-4323
JournalFood Chemistry
Volume141
Issue number4
DOIs
Publication statusPublished - 2013

Fingerprint

lysophosphatidylcholine
Amylose
Lysophosphatidylcholines
wheat starch
Size exclusion chromatography
Complexation
amylose
Starch
Triticum
Gel Chromatography
Digestion
Amylases
digestibility
digestion
amylases
Hydrolysis
hydrolysis
Amylopectin
Degradation
starch

Keywords

  • laser-light-scattering
  • lipid complexes
  • enzyme
  • index

Cite this

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title = "Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography",
abstract = "Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9{\%} w/w) containing 0.5–5{\%} LPC were subjected to hydrolysis by porcine pancreatic a-amylase at 37 °C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction.",
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Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography. / Ahmadi-Abhari, S.; Woortman, A.J.J.; Hamer, R.J.; Loos, K.

In: Food Chemistry, Vol. 141, No. 4, 2013, p. 4318-4323.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Ahmadi-Abhari, S.

AU - Woortman, A.J.J.

AU - Hamer, R.J.

AU - Loos, K.

PY - 2013

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N2 - Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5–5% LPC were subjected to hydrolysis by porcine pancreatic a-amylase at 37 °C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction.

AB - Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5–5% LPC were subjected to hydrolysis by porcine pancreatic a-amylase at 37 °C for several digestion times. The digesta were analysed by size-exclusion chromatography (SEC). The molar mass distribution was closely dependent on the digestion time and amount of LPC. This study precisely demonstrates the alteration of the digestion profile of starch on a molecular level, influenced by amylose-LPC complexation; however the effect depends on the digestion time. During 15 and 30 min digestion, inclusion complexes not only protect amylopectin in the initial hydrolysis stage, but also demonstrate lower susceptibility of the molecular amylose complexes to amylase hydrolysis. Digestion for 240 min resulted in a lower oligosaccharide peak concentration, in the presence of a high LPC concentration, which is related to less degradation of complexed amylose fraction.

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KW - lipid complexes

KW - enzyme

KW - index

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