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

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dc.contributor.advisor Goff, Douglas
dc.contributor.author Aylward, David
dc.date.accessioned 2018-06-14T19:33:52Z
dc.date.available 2018-06-14T19:33:52Z
dc.date.copyright 2018-05
dc.date.created 2018-05-30
dc.date.issued 2018-06-14
dc.identifier.uri http://hdl.handle.net/10214/13537
dc.description.abstract The 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.language.iso en en_US
dc.rights Attribution-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nd/2.5/ca/ *
dc.subject gaur en_US
dc.subject xanthan en_US
dc.subject gum en_US
dc.subject digestion en_US
dc.subject starch en_US
dc.subject hydrolysis en_US
dc.subject synergy en_US
dc.title Investigating the Attenuation of Starch Hydrolysis by Synergistic Interaction of Xanthan and Guar Gum Fortification during In Vitro Digestion en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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Attribution-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NoDerivs 2.5 Canada