The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Maud Langton - One of the best experts on this subject based on the ideXlab platform.
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Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Charlotte Eklund-jonsson, Siv Kidman, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different ( p
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Starch microstructure and Starch hydrolysis in barley and Oat tempe during in vitro digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Siv Kidman, Charlotte Eklundjonsson, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different (p < 0.007) from AUC Oat tempe. The in vitro data closely resembled the AUCs for plasma glucose from the parallel human study. In terms of glucose response, the mean AUC for barley tempe was 46 % of the AUC for Oat tempe in the human study. The agreement between the in vitro and in vivo data indicates the potential of the in vitro method as a tool to predict the rate of Starch degradation of cereal products.
Marie Larsson Alminger - One of the best experts on this subject based on the ideXlab platform.
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Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Charlotte Eklund-jonsson, Siv Kidman, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different ( p
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Starch microstructure and Starch hydrolysis in barley and Oat tempe during in vitro digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Siv Kidman, Charlotte Eklundjonsson, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different (p < 0.007) from AUC Oat tempe. The in vitro data closely resembled the AUCs for plasma glucose from the parallel human study. In terms of glucose response, the mean AUC for barley tempe was 46 % of the AUC for Oat tempe in the human study. The agreement between the in vitro and in vivo data indicates the potential of the in vitro method as a tool to predict the rate of Starch degradation of cereal products.
Siv Kidman - One of the best experts on this subject based on the ideXlab platform.
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Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Charlotte Eklund-jonsson, Siv Kidman, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different ( p
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Starch microstructure and Starch hydrolysis in barley and Oat tempe during in vitro digestion
Food Digestion, 2012Co-Authors: Marie Larsson Alminger, Siv Kidman, Charlotte Eklundjonsson, Maud LangtonAbstract:Various botanical and structural characteristics of Starchy foods are considered to modify the rate of Starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and Oat microstructure on the rate of in vitro Starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of Starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and Oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the Oat Starch granules were degraded after 120 min of digestion, whereas barley Starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster Starch hydrolysis from the fermented Oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for Oat tempe (663 ± 8) and significantly different (p < 0.007) from AUC Oat tempe. The in vitro data closely resembled the AUCs for plasma glucose from the parallel human study. In terms of glucose response, the mean AUC for barley tempe was 46 % of the AUC for Oat tempe in the human study. The agreement between the in vitro and in vivo data indicates the potential of the in vitro method as a tool to predict the rate of Starch degradation of cereal products.
Bilal Ahmad Ashwar - One of the best experts on this subject based on the ideXlab platform.
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dual enzyme modified Oat Starch structural characterisation rheological properties and digestibility in simulated gi tract
International Journal of Biological Macromolecules, 2018Co-Authors: Asima Shah, F A Masoodi, Adil Gani, Bilal Ahmad AshwarAbstract:Abstract Oat Starches from three different varieties were treated with combination of β-amylase and transglucosidase and their structural, rheological, thermal, and digestibility through simulated GI tract conditions were investigated. By dual enzyme modification, the granules form a discontinuous compact fibrous structure with many surface cracks. The transformation from A-type to A + V type pattern with decrease in crystallinity was observed in dual enzyme modified Starches. The ratio of intensity, 1047/1022 cm −1 and 995/1022 cm −1 of enzyme modified Starches were reduced compared to their native ones as revealed from FTIR spectra. The resistant Starch (RS3) content was increased to 35.81–48.88% from 17.14–23.9%. The viscosity of Starches decreased on enzymatic treatment, exhibited shear-thinning behavior as reflected from the convex shaped graph. Also, dual enzyme treatment of Starches resulted in significant decrease in amount of glucose release for Sabzaar than SKO20 and SKO90. The increase of RS observed in this study is associated with enhanced branch density and RS3 crystallites.
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in vitro digestibility rheology structure and functionality of rs3 from Oat Starch
Food Chemistry, 2016Co-Authors: Asima Shah, F A Masoodi, Adil Gani, Bilal Ahmad AshwarAbstract:Abstract Starches isolated from three different varieties of Oat were modified with dual autoclaving-retrogradation treatment to make modified food Starches with high contents of type 3 resistant Starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047 cm −1 /1022 cm −1 on treatment. Morphology of the Oat Starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose–lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated Oat Starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.
Asima Shah - One of the best experts on this subject based on the ideXlab platform.
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dual enzyme modified Oat Starch structural characterisation rheological properties and digestibility in simulated gi tract
International Journal of Biological Macromolecules, 2018Co-Authors: Asima Shah, F A Masoodi, Adil Gani, Bilal Ahmad AshwarAbstract:Abstract Oat Starches from three different varieties were treated with combination of β-amylase and transglucosidase and their structural, rheological, thermal, and digestibility through simulated GI tract conditions were investigated. By dual enzyme modification, the granules form a discontinuous compact fibrous structure with many surface cracks. The transformation from A-type to A + V type pattern with decrease in crystallinity was observed in dual enzyme modified Starches. The ratio of intensity, 1047/1022 cm −1 and 995/1022 cm −1 of enzyme modified Starches were reduced compared to their native ones as revealed from FTIR spectra. The resistant Starch (RS3) content was increased to 35.81–48.88% from 17.14–23.9%. The viscosity of Starches decreased on enzymatic treatment, exhibited shear-thinning behavior as reflected from the convex shaped graph. Also, dual enzyme treatment of Starches resulted in significant decrease in amount of glucose release for Sabzaar than SKO20 and SKO90. The increase of RS observed in this study is associated with enhanced branch density and RS3 crystallites.
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in vitro digestibility rheology structure and functionality of rs3 from Oat Starch
Food Chemistry, 2016Co-Authors: Asima Shah, F A Masoodi, Adil Gani, Bilal Ahmad AshwarAbstract:Abstract Starches isolated from three different varieties of Oat were modified with dual autoclaving-retrogradation treatment to make modified food Starches with high contents of type 3 resistant Starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047 cm −1 /1022 cm −1 on treatment. Morphology of the Oat Starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose–lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated Oat Starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.
