The access of amyloglucosidase to the carbohydrate molecule was taken as a measure of interactions occurring among starch, amylose, amylopectin, β-dextrin and purified gluten, gliadins, high molecular weight glutenin subunits, or bovine serum albumin when they were mixed together and gelatinized before digestion. The most relevant decrease in liberated glucose, denoting coverage of some reaction sites for amyloglucosidase, occurred when gliadins were mixed with the carbohydrates. Other proteins were not as effective as gliadins. Amylopectin was not affected by any protein. Comparison of results allows some hypothesis to be formulated about the influence of structure on molecular interactions.
Interaction of protein and starch studied through amyloglucosidase action / N. Guerrieri, L. Eynard, V. Lavelli, P. Cerletti. - In: CEREAL CHEMISTRY. - ISSN 0009-0352. - 74:6(1997), pp. 846-850.
|Titolo:||Interaction of protein and starch studied through amyloglucosidase action|
GUERRIERI, NICOLETTA (Primo)
LAVELLI, VERA AGNESE (Penultimo)
CERLETTI, PAOLO (Ultimo)
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Data di pubblicazione:||1997|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1094/CCHEM.1922.214.171.1246|
|Appare nelle tipologie:||01 - Articolo su periodico|