Journalartikel

Autorenliste: Müller, Isabel; Morlock, Gertrud E.

Jahr der Veröffentlichung: 2024

Zeitschrift: Food Chemistry

Bandnummer: 432

ISSN: 0308-8146

eISSN: 1873-7072

DOI Link: https://doi.org/10.1016/j.foodchem.2023.137145

Verlag: Elsevier

Abstract: 
The susceptibility of hydrothermally treated flour products to amylolysis was studied. The human salivary alpha-amylase and porcine pancreatin enzyme mixture containing alpha-amylase were used on-surface to investigate the release of glucose, maltose, and maltotriose. On the same adsorbent surface (all-in-one), their high-performance thin-layer chromatography separation and detection via selective chemical derivatization was performed. For the first time, the all-in-one nanoGIT system was studied quantitatively and validated for the simulated static oral and intestinal on-surface amylolysis of ten different hydrothermally treated flours and soluble starch. Differences were detected in the digestibility of refined and whole flours from wheat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat. Amaranth released the lowest amount of saccharides and spelt the highest in both oral and intestinal digestion systems. The results suggest that consumption of whole grain products may be beneficial because of their lower saccharide release, with particular attention to rye.

Harvard-Zitierstil: Müller, I. and Morlock, G. (2024) Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography, Food Chemistry, 432, Article 137145. https://doi.org/10.1016/j.foodchem.2023.137145

APA-Zitierstil: Müller, I., & Morlock, G. (2024). Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography. Food Chemistry. 432, Article 137145. https://doi.org/10.1016/j.foodchem.2023.137145