The Resource Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes) : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Goh Gui Xin

Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes) : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Goh Gui Xin

Label
Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes) : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes)
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Goh Gui Xin
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The effects of guar and wheat fibre in attenuating glycemic response has been shown to have possible health benefits by slowing the digestion of starch and hence the release of glucose into the bloodstream. The aim of this study was to explore the effects of guar and wheat fibre (WF600) on the rate of starch digestion in-vitro, where the digestion rates on corn starch was investigated under the action of bacterial and fungal amylase. The kinetic properties of α[alpha]-amylase and inhibition effects were studied--Abstract
Cataloging source
PU
http://library.link/vocab/creatorName
Goh, Gui Xin
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Starch blockers
  • Amylases
  • Starch
  • Digestion
Label
Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes) : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Goh Gui Xin
Instantiates
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Literature review. Overview on starch hydrolysis ; Fibe and starch hydrolysis ; Soluble and insoluble dietary fibre ; Starch ; Enzyme kinetics and mechanism ; Recommendations for future work -- Materials and methods. Raw materials ; Determination of moisture content ; Preparation of starch-fibre suspension ; In-vitro starch digestion ; Determination of total starch and reducing sugar content ; Kinetic parameters ; Statistical analysis -- Results and discussion. Calibration of α[alpha]-amylase activity ; Evaluation of moisture content ; Effect of different amylase on starch digestion ; Effect of different amylases on the apparent viscosities ; Determination of enzyme kinetic parameters -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 60 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Inhibition of carbohydrate digestion in-vitro by food gums and insoluble plant fibre products (food enzymes) : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Goh Gui Xin
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Abstract -- Introduction -- Literature review. Overview on starch hydrolysis ; Fibe and starch hydrolysis ; Soluble and insoluble dietary fibre ; Starch ; Enzyme kinetics and mechanism ; Recommendations for future work -- Materials and methods. Raw materials ; Determination of moisture content ; Preparation of starch-fibre suspension ; In-vitro starch digestion ; Determination of total starch and reducing sugar content ; Kinetic parameters ; Statistical analysis -- Results and discussion. Calibration of α[alpha]-amylase activity ; Evaluation of moisture content ; Effect of different amylase on starch digestion ; Effect of different amylases on the apparent viscosities ; Determination of enzyme kinetic parameters -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 60 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

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