The surface structure of a complex substrate revealed by enzyme kinetics and Freundlich constants for α-amylase interaction with the surface of starch

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Abstract

Starch is a main source of carbohydrate in human diets, but differences are observed in postprandial glycaemia following ingestion of different foods containing identical starch contents. Such differences reflect variations in rates at which different starches are digested in the intestine. In seeking explanations for these differences, we have studied the interaction of α-amylase with starch granules. Understanding this key step in digestion should help with a molecular understanding for observed differences in starch digestion rates.
Original languageEnglish
Pages (from-to)3095-3101
Number of pages7
JournalBiochimica et Biophysica Acta
Volume1830
Issue number4
DOIs
Publication statusPublished - Apr 2013

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