ArticleBiomacromolecules2015
Investigating the mechanisms of amylolysis of starch granules by solution-state NMR.
Article in Biomacromolecules, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Interfacial Catalysis during Amylolytic Degradation of Starch Granules: Current Understanding and Kinetic Approaches.Molecules (Basel, Switzerland) · 2023Review
- How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study.Foods (Basel, Switzerland) · 2022Review
- Enzyme kinetic approach for mechanistic insight and predictions ofTrends in food science & technology · 2022Review
- The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas.Frontiers in nutrition · 2022Article
- α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions.Carbohydrate polymers · 2021Article
- Structural and enzyme kinetic studies of retrograded starch: Inhibition of α-amylase and consequences for intestinal digestion of starch.Carbohydrate polymers · 2017Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Starch is a prominent component of the human diet and is hydrolyzed by α-amylase post-ingestion. Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. These findings allow us to conclude that the quantity of flexible α-glucan chains protruding from the granule surface will greatly influence the rate of energy acquisition from digestion of starch.
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Registered trials
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