자료유형  

 학위논문

Control Number  

0016932650

International Standard Book Number  

9798379841973

Dewey Decimal Classification Number  

616

Main Entry-Personal Name  

Corwin, Sarah Gafter.

Publication, Distribution, etc. (Imprint  

[S.l.] : Purdue University., 2020

Publication, Distribution, etc. (Imprint  

Ann Arbor : ProQuest Dissertations & Theses, 2020

Physical Description  

1 online resource(178 p.)

General Note  

Source: Dissertations Abstracts International, Volume: 85-01, Section: B.

General Note  

Advisor: Hamaker, Bruce.

Dissertation Note  

Thesis (Ph.D.)--Purdue University, 2020.

Restrictions on Access Note  

This item must not be sold to any third party vendors.

Summary, Etc.  

요약Moderating glycemic response to foods is important for the potential to control or prevent hyperglycemia-related diseases, such as diabetes and cardiovascular disease. The importance of slowly digestible carbohydrates (SDC) lies in their health effects: moderated blood glucose response, and a potential for increased satiety and reduced intake, and weight management. The research presented is on structural properties of novel, mostly soluble, α-glucans (glucosecontaining oligomers and polymers with different linkage types and combinations) that are required for slow yet full digestion, and how they behave in food systems. Up to this point, little has been known regarding what structural properties of glucose-containing carbohydrates result in slow digestion, although starch structure has been well investigated and it is known that raw starch has a slowly digestible property. In addition to the structure-function aspect of the thesis work, this research contributes information about how α-glucan SDCs can be incorporated into food products that undergo heat treatment in the presence of moisture. The α-glucans maintain their SDC property while raw starch is gelatinized and becomes rapidly digestible. The rate of hydrolysis of a large number of novel α-glucans was studied using a simulated upper gastrointestinal in vitro digestion utilizing porcine pancreatic α-amylase and α-glucosidases from the rat intestine, and a subset was then evaluated in a crossover design clinical trial with blood glucose monitoring. Linkage and molecular weight analysis using gas chromatography of partially methylated alditol acetates and multi-angle light scattering and refractive index (MALS-RI) detection at time points during in vitro digestion were used to elucidate the relative rate of digestion of different linkage types in new and known α-glucan carbohydrates. Clinical results showed that resistant maltodextrin and reuteran had low initial glycemic profiles with no extended digestion, indicating rapid and resistant fractions; dextran and raw wheat starch had low initial glycemia and extended profiles, indicating a true SDC property; isomaltooligosaccharides and alternanooligosaccharides had high glycemic profiles; and alternan, as a larger polymer, was essentially undigested with a flat at-baseline glycemic profile. It was found that larger molecules with α-1,6, 1,3, and 1,2 linkages are generally more slowly digestible, though not always fully hydrolyzed within a 6 h upper GI in vitro digestion. Static and dynamic light scattering (SLS and DLS) showed the dextran sample to have a secondary structural conformation of branched or associated coils, and the Kratky plot confirmed this finding, indicating a molecular configuration of polydisperse coils likely contributing to a slow digestion rate.Rheological, turbidity, and SLS and DLS analyses were used to examine ingredient interaction between novel, enzymatically-modified α-glucans with slow digesting properties found most promising for inclusion in food products. A model nutritional beverage system was utilized containing proteins and salts. It was found that solvent and ion concentration of solutions were important for dictating aggregation formation with highly branched alternans and oligosaccharides in solution alone, or in the presence of soluble protein aggregates. Further, salts in solution proved to influence rheological and turbidity measures of all four α-glucans examined in the model system, indicating they may affect aggregation and structural conformation of such large carbohydrates. However, only tapioca maltodextrins showed in vitro rate of digestion affected by aggregation.

Subject Added Entry-Topical Term  

Cardiovascular disease.

Subject Added Entry-Topical Term  

Mortality.

Subject Added Entry-Topical Term  

Nutrition.

Subject Added Entry-Topical Term  

Medicine.

Subject Added Entry-Topical Term  

Public health.

Added Entry-Corporate Name  

Purdue University.

Host Item Entry  

Dissertations Abstracts International. 85-01B.

Host Item Entry  

Dissertation Abstract International

Electronic Location and Access  

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Control Number  

joongbu:641270