The interaction of α-amylase with mycoprotein: Diffusion through the fungal cell wall, enzyme entrapment, and potential physiological implications-Reference-Cited by-同舟云学术

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The interaction of α-amylase with mycoprotein: Diffusion through the fungal cell wall, enzyme entrapment, and potential physiological implications

Published:2020-11 Issue: Volume:108 Page:106018
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Colosimo Raffaele,Warren Frederick J.,Edwards Cathrina H.,Finnigan Tim J.A.,Wilde Pete J.

Funder

Marlow Foods Ltd.

Quadram Institute Bioscience

Marlow Foods Ltd

Biotechnology and Biological Sciences Research Council

Institute Strategic Programme Food Innovation and Health

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris): A review of clinical studies on weight loss and glycemic control;Barrett;Nutrition Journal,2011

2. Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: A randomised-controlled trial;Bottin;British Journal of Nutrition,2016

3. The structure of human pancreatic α‐amylase at 1.8 Å resolution and comparisons with related enzymes;Brayer;Protein Science,1995

4. Fluorescent probes for wall porosity and membrane integrity in filamentous fungi;Brul;Journal of Microbiological Methods,1997

5. A simple graphical method for determining the inhibition constants of mixed, uncompetitive and non-competitive inhibitors;Cornish-Bowden;Biochemical Journal,1974

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2. The addition of mycoprotein to a mixed-meal impacts postprandial glucose kinetics without altering blood glucose concentrations: a randomised controlled trial;European Journal of Clinical Nutrition;2024-07-13

3. Colonic in vitro fermentation of mycoprotein promotes shifts in gut microbiota, with enrichment of Bacteroides species;Communications Biology;2024-03-05

4. Total and Partial Replacement of Meat by Mycoprotein in Hamburger: Physico-Chemical, Nutritional, Mechanical, and Overall Acceptability;Current Nutrition & Food Science;2024-03

5. Bioaccessibility and associated concepts: Need for a consensus;Trends in Food Science & Technology;2024-03

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