Category Archives: Amylase

Starch: Amylose and Alylopectin

Posted on April 9, 2017 by Robert Barrington
Posted in Amylase, Amylase Inhibitors, Amylopectin, Amylose, Pulses / Legumes, Starch | Comments Off on Starch: Amylose and Alylopectin

Anatomy of A Bean: On The Nutritional Composition of Legumes

Posted on June 19, 2015 by Robert Barrington

Legumes or are the fruits or pod of plant belonging to the Fabaceae (Leguminosae) family. The seeds within such pods can be harvested and dried, and the resultant product is called a pulse or grain legume. Because they are not … Continue reading →

Posted in Amylase, Amylase Inhibitors, Beans, Fibre, Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, Glycaemia, Peanut, Phytic Acid, Polyphenols, Pulses / Legumes, Soy, Tannins, Weight Loss | Comments Off on Anatomy of A Bean: On The Nutritional Composition of Legumes

Oats and Legumes to Control Blood Sugar

Posted on March 8, 2015 by Robert Barrington
Posted in Amylase, Amylase Inhibitors, Amylopectin, Amylose, Beans, Digestion and Absorption, Fibre, Oats (Avena sativa), Peanut, Pulses / Legumes, Retrogradation, Soy, Starch, Whole Grains | Comments Off on Oats and Legumes to Control Blood Sugar

The Weight Loss Effects Of Legumes: Alpha Glucosidase Inhibitors

Posted on July 20, 2014 by Robert Barrington

Legumes are plants belonging to the fabaceae family and include lentil, bean and pea plants. The dried seeds of such plants are pulses, and consumption of these seeds is associated with health and longevity. Evidence shows that those who regularly … Continue reading →

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Starch: A Complex Subject

Posted on July 24, 2013 by Robert Barrington

Much is made of the improved health outcomes from consuming whole grain starch compared to refined starch. Whole grains are believed to improve health because they have their original fibre and micronutrient content and thus increase intakes of both when … Continue reading →

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Salivary Amylase Production Adapts to Carbohydrate Intake

Posted on May 5, 2013 by Robert Barrington

t has been suggested that genetic factors are the cause of varying production rates of salivary amylase between individuals. However, an interesting study published in the Journal of Physiology in 19532 suggests that diet may be the overriding factor when … Continue reading →

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Salivary Amylase and the Cephalic Phase of Digestion

Posted on May 4, 2013 by Robert Barrington

ecently researchers1 have found an interesting association between salivary amylase and the glycaemic response to starch. Non-obese subjects had their salivary amylase activity assessed by comparison to the mean. They then grouped the subjects as high producers (1 standard deviation … Continue reading →

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Reducing Glycaemic Load

Posted on November 21, 2012 by Robert Barrington

Carbohydrates play a role in the development of obesity and diabetes. In particular, high intakes of refined carbohydrates, particularly disaccharides and monosaccharides, are associated with increased glycaemia, insulin release, and the development of blood sugar disorders than can contribute to … Continue reading →

Posted in Amylase, Beans, Carbohydrate, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Insulin, Starch, Sucrose, Sugar | Comments Off on Reducing Glycaemic Load

β-Amylase

Posted on March 10, 2012 by Robert Barrington

Amylases are a group of isoenzymes that are able to hydrolyse the glycosidic bonds in starch. The importance of starch as an energy source throughout life makes amylases important enzymes in both animals and plants. In humans and other mammals, … Continue reading →

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