Related Experiment Video
Updated: Aug 13, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Study on the mechanism of starch granule-associated proteins in fermented barley on starch digestibility
Jiayan Zhang1, Chen Cheng1, Yuhao Liu1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Abstract:
This study aimed to elucidate how fermentation regulates the composition of starch granule-associated proteins (SGAPs) and starch granule channel proteins (SGCPs), and their relationship with starch digestibility. Qualitative proteomic analysis revealed differences in the detectable protein profiles, with F2E8J4 and P07596 detected only in F-SGAPs under the present analytical conditions. Mechanistic studies using fluorescein-labeled enzyme technology, interaction force analysis, and enzymatic reaction kinetics revealed that SGAPs impede starch-enzyme binding. Although fermentation weakened electrostatic interactions between SGAPs and starch, it optimized starch ordered structure and increased the apparent inhibitory effect on α-amylase, thereby increasing the resistance of starch to digestion. These findings indicate that fermentation reduces starch digestibility by modifying protein composition and optimizing starch structure.
More Related Videos
05:22Transverse Sectioning of Mature Rice (Oryza sativa L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
Published on: January 25, 2022
09:07Concanavalin A-Based Sedimentation Assay to Measure Substrate Binding of Glucan Phosphatases
Published on: December 23, 2022
Related Concept Videos
Production of Organic Acids
Microbes in Food Production
Production of Alcohol
Microbes in Beverage Production
Carbohydrate Digestion
Protein Digestion