CHANGES IN THE DIGESTABILITY OF STARCH DURING INTERACTION WITH FATS IN THE COMPOSITION OF STARCH-FAT SUBSTRATES
Keywords:
starch, corn, rice, wheat, sunflower oil interaction, digestionAbstract
The work studied in vitro changes in the digestibility of starch when interacting with fats in the composition of starch-fat substrates. As a result of the study, it was found that with increasing time of the joint presence and interaction of corn, rice or wheat starch with sunflower oil, there is a decrease in the digestibility of starch under the influence of salivary amylase and an increase in its content in starch-fat substrates. In addition, using a substrate containing corn, rice or wheat starch together with sunflower oil and increasing the interaction time of salivary amylase and sunflower oil, there is no decrease in the digestibility of starch under the influence of salivary amylase and an increase in its content in the composition of starch-fat substrates. These changes are due to the fact that when salivary amylase acts on starch-fat substrates, the resulting starch-fat complexes may be factors preventing the hydrolysis of starch, and the inhibitory ability of salivary amylase by fats is not observed.
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