Mechanistic Insights into Lignin's Inhibition of Gluten Digestibility: Evidence from In Vitro Static Digestion.

This study investigates the inhibitory effects of lignin on gluten digestibility and elucidates the underlying mechanism using static in vitro digestion protocols involving pepsin and pancreatin. Gluten digestibility was evaluated based on the degree of protein hydrolysis (DH), peptides' profile, and free amino acids (AAs) content. The interactions between lignin and gluten under digestive conditions and their impact on proteolytic enzyme activities were examined through various analytical techniques, including scanning electron microscopy (SEM), viscosity measurements, ζ-potential analysis, and enzyme kinetics.

Fine structure of starch biomacromolecules and digestibility: The regulative role of amylose and amylopectin in the digestive hydrolysis of starch in rice.

The digestibility of starch in staple foods has rarely been examined at the bio-macromolecular level. This study addresses this by investigating the fine structures of amylose and amylopectin to understand their roles in starch digestibility in cooked white rice. Using the static INFOGEST protocol and oral processing by human volunteers, we assessed the starch digestion characteristics of 13 rice varieties, with amylose and amylopectin chain length distribution being analyzed using size-exclusion chromatography and high-performance anion exchange chromatography, respectively.