Premium
Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro
Author(s) -
CARA L.,
BOREL P.,
ARMAND M.,
LAFONT H.,
LESGARDS G.,
LAIRON D.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05518.x
Subject(s) - lipase , sorghum , food science , aleurone , pancreatic lipase , in vitro , chemistry , wheat flour , agronomy , biology , biochemistry , enzyme
The inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole‐grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone‐layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum‐drying and extrusion‐cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.