Scientific Publications
The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie
LWT - Food Science & Technology
Cyclodextrins (CDs) are cyclic oligosaccharides composed of a-D-glucose units linked by a-(1,4)-glucosidic bonds. a-CD, ß-CD and ?-CD contain 6, 7 or 8 D-glucose units, respectively. CDs can bind to the active site of pancreatic a-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD / mg native wheat starch substantially reduces the in vitro activity of the enzyme. ß-CD is a more potent inhibitor than a-CD and ?-CD. Adding 0.025, 0.050 or 0.100 mg ß-CD / mg starch on dry matter to native wheat starch and to a sugar-snap cookie recipe causes dose dependent inhibition. However, starch gelatinisation or the presence of damaged starch limit the extent of a-amylase inhibition by ß-CD. Indeed, when adding 0.100 mg ß-CD / mg starch on dry matter to gelatinised maize starch, no changes in enzyme activity were detected. The present results and earlier findings suggest that a-CD and ß-CD reduce post-prandial glycaemia when consumed together with gelatinised starch. Therefore, CDs could reduce post-prandial glycaemia even more efficiently when present in foods containing substantial levels of intact native starch. This may benefit blood glucose homeostasis in human subjects.
LWT - Food Science & Technology
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