An elaborate computer program to simulate the process of starch hydrolysis by amylolytic enzymes was been developed. It is based on the Monte Carlo method and iteration kinetic model, which predict productive and non-productive amylase complexes with substrates. It describes both multienzymatic and multisubstrate reactions simulating the "real" concentrations of all components versus the time of the depolymerization reaction the number of substrates, intermediate products, and final products are limited only by computer memory. In this work, it is assumed that the "proper" substrate for amylases is the glucoside linkages in starch molecules. Dynamic changes of substrate during the simulation adequately influence the increase or decrease of reaction velocity, as well as the kinetics of depolymerization. The presented kinetic model, can be adapted to describe most enzymatic degradations of a polymer. This computer program has been tested on experimental data obtained for alpha- and beta-amylases.
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http://dx.doi.org/10.1002/bit.10092 | DOI Listing |
Food Chem
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) - CONICET-UNC, Av. Juan Filloy S/N, Ciudad Universitaria, Córdoba, Argentina.
The focus of this work was to evaluate the differences between the thermal and mechanical effects generated by ultrasound waves on the properties of corn starch, which facilitate the subsequent enzymatic hydrolysis for the generation of porous starches. The results showed that both the thermal and mechanical effects have the capacity to disorganize/alter the structure of starch, impacting on its properties. Characteristics such as particle size, pasting and thermal properties (peak viscosity 1400-1800 cp.
View Article and Find Full Text PDFmSphere
January 2025
Animal nutrition and feed science, College of Animal Science and Technology, Shihezi University, Shihezi, China.
This study aimed to investigate the effects of and on the chemical composition, fermentation characteristics, bacterial communities, and predicted metabolic pathways of whole-plant triticale silage (). Fresh triticale harvested at the milk stage was ensiled in sterile distilled water (CON), (ST), (LP), and a combination of and (LS) for 3, 7, 15, and 30 days. During ensiling, the pH and water-soluble carbohydrate (WSC) content in the inoculated groups was significantly lower than those in the CON group ( < 0.
View Article and Find Full Text PDFBiopolymers
March 2025
Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning, People's Republic of China.
The crosslinked porous corn starch was prepared by two steps: the native corn starch was hydrolyzed by α-amylase and glucoamylase, then the porous corn was crosslinked by sodium trimetaphosphate (STMP). The morphology and size of granules, spherulites, crystal type, molecular structure, swelling properties, thermal stability and adsorption properties of the crosslinked porous starch were investigated. The results indicated that a lot of holes formed in the porous starch, and the particle size of starch granules decreased.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
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