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Effects of various maillard reaction products on in vitro starch hydrolysis and blood glucose responses in mice
Author(s) -
Chung Soo Yeon,
Lee Seog Won,
Rhee Chul
Publication year - 2011
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201000103
Subject(s) - maillard reaction , hydrolysis , chemistry , starch , browning , enzymatic hydrolysis , crystallinity , food science , in vivo , in vitro , biochemistry , carbohydrate , resistant starch , biology , microbiology and biotechnology , crystallography
This study investigated the effects of Maillard reaction products (MRPs) on in vitro starch hydrolysis, and in vivo blood glucose responses in mice. Four MRPs of various dextrose equivalents were prepared by heating a mixture of hydrolyzed rice starch and glycine at 200°C for 4 min. The starch hydrolysis rates of gelatinized rice starch (GRS) decreased as the browning reaction of added MRPs increased. The hydrolysis kinetic constants of the GRS with 5% MRPs were relatively lower than that of GRS without MRPs. Blood glucose responses showed similar tendencies to the in vitro starch hydrolysis results. The activity of digestive enzymes was inhibited by the MRPs. The relative crystallinity of all MRPs (29.9–60.1%) appeared to have higher values than GRS (15.1%). The samples heated to induce the Maillard reaction showed a more compact and flat structure compared to that of GRS. Therefore, it is possible that MRPs have not only a structure which is difficult for the enzyme to degrade but also function to suppress digestive enzyme activity.