Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads

Anna-Marja Aura (Corresponding Author), Helena Härkönen, Maarit Fabritius, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

51 Citations (Scopus)

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 languageEnglish
Pages (from-to)139 - 152
JournalJournal of Cereal Science
Volume29
Issue number2
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

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Bread
Starch
rye
Triticum
Digestion
digestion
starch
wheat
rye flour
Pepsin A
Flour
pepsin
bile
Proteins
proteins
Bile
Hydrolysis
hydrolysis
whole wheat bread
whole grain flour

Keywords

  • digestibility, in vitro, enzymic, cereals

Cite this

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title = "Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads",
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).",
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author = "Anna-Marja Aura and Helena H{\"a}rk{\"o}nen and Maarit Fabritius and Kaisa Poutanen",
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language = "English",
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pages = "139 -- 152",
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Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads. / Aura, Anna-Marja (Corresponding Author); Härkönen, Helena; Fabritius, Maarit; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 29, No. 2, 1999, p. 139 - 152.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads

AU - Aura, Anna-Marja

AU - Härkönen, Helena

AU - Fabritius, Maarit

AU - Poutanen, Kaisa

PY - 1999

Y1 - 1999

N2 - 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).

AB - 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).

KW - digestibility, in vitro, enzymic, cereals

U2 - 10.1006/jcrs.1998.0229

DO - 10.1006/jcrs.1998.0229

M3 - Article

VL - 29

SP - 139

EP - 152

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 2

ER -