Investigating the Attenuation of Starch Hydrolysis by Synergistic Interaction of Xanthan and Guar Gum Fortification during In Vitro Digestion

dc.contributor.advisorGoff, Douglas
dc.contributor.authorAylward, David
dc.date.accessioned2018-06-14T19:33:52Z
dc.date.available2018-06-14T19:33:52Z
dc.date.copyright2018-05
dc.date.created2018-05-30
dc.date.issued2018-06-14
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThe effects of a simulated in vitro digestion model on the solution viscosity and ability to reduce the rate of glucose absorption and diffusivity of 0.81%, xanthan, 1.0% guar and 0.86% (80:20 ratio) guar-xanthan-fortified 4% pre-gelatinized starch solutions was examined in this study. Solutions were formulated with comparable apparent viscosities (50-1s) after simulated digestion (without the addition of digestion enzymes) then passed throughout a 30 minute gastric and 2 hour small intestinal simulated digestion protocol. After 60, 90 and 120 min of simulated intestinal digestion, the xanthan gum-treated solution demonstrated a pronounced ability to retain its viscosity after 2 h of simulated intestinal digestion when compared to guar and guar-xanthan. Additionally, despite having dissimilar viscosities, the guar-xanthan and xanthan gum solutions both demonstrated the greatest suppressive effect on glucose release (GOPOD) and diffusion (dialysis) perhaps implying the significance of non-viscosity-related mechanisms influencing the release and diffusivity of glucose.en_US
dc.identifier.urihttp://hdl.handle.net/10214/13537
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rightsAttribution-NoDerivs 2.5 Canada*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/2.5/ca/*
dc.subjectgauren_US
dc.subjectxanthanen_US
dc.subjectgumen_US
dc.subjectdigestionen_US
dc.subjectstarchen_US
dc.subjecthydrolysisen_US
dc.subjectsynergyen_US
dc.titleInvestigating the Attenuation of Starch Hydrolysis by Synergistic Interaction of Xanthan and Guar Gum Fortification during In Vitro Digestionen_US
dc.typeThesisen_US

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