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The important role of salivary α-amylase in gastric digestion of wheat bread starch

Abstract

The role of salivary α-amylase (HSA) in starch digestion is often overlooked in favour of that of pancreatic α-amylase due to the short duration of the oral phase. Although it is generally accepted that amylase of salivary origin can continue to be active in the stomach, studies ascertaining its contribution are lacking. This study aimed to address this issue by coupling in vitro oral processing with an in vitro dynamic system that mimicked different postprandial gastric pH reduction kinetics observed in vivo following a snack- or lunch-type meal. Digestion of both starch and protein from wheat bread, as well as the interplay between the two processes were studied. We have observed that the amylolytic activity of saliva plays a preponderant role hydrolysing up to 80 % of bread starch in the first 30 min of gastric digestion. Amylolysis evolved exponentially and nearly superimposing curves were obtained regardless of the acidification profiles, revealing its high efficiency.

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Publication details

The article was received on 25 Sep 2017, accepted on 02 Dec 2017 and first published on 04 Dec 2017


Article type: Paper
DOI: 10.1039/C7FO01484H
Citation: Food Funct., 2017, Accepted Manuscript
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    The important role of salivary α-amylase in gastric digestion of wheat bread starch

    D. Freitas, S. Le Feunteun, M. Panouillé and I. Souchon, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01484H

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