Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads

• Published in: Journal of cereal science Vol. 29; no. 2; pp. 139 - 152
• Main Authors: Aura, A.M, Harkonen, H, Fabritius, M, Poutanen, K
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier 1999
• Subjects: alpha-amylase; bile acids; biochemical techniques; Biological and medical sciences; breads; digestibility; digestion; enzymes; evaluation; fermentation; Fundamental and applied biological sciences. Psychology; General aspects; glucose; hydrolysis; pepsin; plant protein; removal; rye flour; starch; Vertebrates: digestive system; wheat flour; Enzymatic treatment; Enzyme; Starch; Pepsin A; Cereal flour; In vitro; Hydrolysis; Peptidases; Rye bread; Wheat flour; Glycosidases; Cereal product; Wheat bread; Hydrolases; Aspartic endopeptidases; α-Amylase; Dietary fiber; O-Glycosidases; Rye flour; Bile; Digestibility

The development of an in vitro enzymic batch method for pretreatment of cereal samples prior to in vitro fermentation is presented. A statistical experimental design is described and the importance of bile and pepsin for the digestibility of starch was investigated. Day-to-day variation was studied...