Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Santamaría, María; Garzón, Raquel; Moreira, Ramón; Rosell, Cristina M.

doi:10.1016/j.carbpol.2021.118549

Cited by 24 publications

(12 citation statements)

References 32 publications

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“…The first set of gels was prepared with the same amount of starch and thus variable viscosity (VV). The initial amount of starch selected for those gels was based on a previous study, 14 where the concentration (1 : 4 starch : water) for corn starch gels was the most limiting one regarding the relationship among the closed gel structure, the higher viscosity, and the slowest and more limited starch hydrolysis. In contrast, the second set was prepared with varying amounts of starch for obtaining gels with the same viscosity (CV).…”

Section: Resultsmentioning

confidence: 99%

“…The digestibility of the starch gels was determined following the method described by Santamaria et al (2021), 14 with a few modifications. A fresh gel (200 mg) was mixed with 4 mL of 0.1 M sodium maleate buffer (pH 6.9) containing porcine pancreatic α-amylase (0.9 U mL −1 ) by using an Ultra Turrax T18 basic homogenizer (IKA-Werke GmbH and Co. KG, Staufen, Germany).…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

“…Recently, the authors studied the impact of the viscosity of corn starch gels, obtained by varying the starch concentration, on in vitro hydrolysis and observed that the hydrolysis kinetics constant is inversely dependent on gel viscosity due to enzyme diffusion limitation. 14 Specifically, a positive significant relationship was defined between gel viscosity and the starch fraction SDS ( R 2 = 0.95) and RS ( R 2 = 0.96). In the case of RDS, the results suggested that a viscosity threshold is required to affect enzyme accessibility.…”

Section: Introductionmentioning

confidence: 96%

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Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: In Vitro Digestibilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

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Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

et al. 2022

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“…However, the effect of the gel structure on the starch digestion is poorly studied. Food structure can influence in the starch digestion (Zheng et al, 2021), and this fact is also valid for starch gels (Santamaria et al, 2021).…”

Section: Introductionmentioning

confidence: 92%

“…Digestibility of alginate-corn starch gels was analyzed following the method described by Santamaria et al (2021) with minor modifications. The amount of alginate-starch gel, freshly prepared, was modified to 200 mg.…”

Section: In Vitro Gel Digestibilitymentioning

confidence: 99%

Effect of the Addition of Different Sodium Alginates on Viscoelastic, Structural Features and Hydrolysis Kinetics of Corn Starch Gels

et al. 2021

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Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

Güven,

Şensoy

2024

J Sci Food Agric

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BackgroundDietary fibers (DFs) may influence the structural, nutritional, and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and this study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.ResultsThe combined use of DSC, FTIR, and XRD provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. FTIR results revealed an interaction between starch and inulin. SEM analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR, and SEM analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.ConclusionThe study highlighted the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C, 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility.This article is protected by copyright. All rights reserved.

show abstract

Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Cited by 24 publications

References 32 publications

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Effect of the Addition of Different Sodium Alginates on Viscoelastic, Structural Features and Hydrolysis Kinetics of Corn Starch Gels

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

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