Abstract
The development of anin vitroenzymic batch method for pretreatment of
cereal samples prior toin vitrofermentation is presented. A statistical
experimental design is described and the importance of bile and pepsin for the
digestibility of starch was investigated. Day-to-day variation was studied by
measuring glucose released and total starch in the digestion residue of rye
flour. Four samples, wholemeal rye flour and bread, wholemeal and white wheat
breads, were tested to evaluate the performance of the digestion procedure.
Pepsin and bile enhanced the hydrolysis of slowly digestible starch. The
extent of starch hydrolysis in rye and wheat breads (93–95%) was reproducible
and about the same as using thermostablealpha-amylase. More soluble fibres
were released from the wholemeal rye bread than from the wholemeal wheat
bread. The procedure is an efficient method for the removal of starch and
protein under physiological conditions prior toin vitrofermentation. The
method can also be used as a tool for studying the solubility of dietary fibre
(DF).
| Original language | English |
|---|---|
| Pages (from-to) | 139 - 152 |
| Journal | Journal of Cereal Science |
| Volume | 29 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 1999 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- digestibility, in vitro, enzymic, cereals