Starch Structure Influences Its Digestibility: A Review

Abstract

Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be "nutraceutical starch." An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.

Insight into Multi‐Scale Structure and Digestibility of Sugar Palm (Arenga pinnata) Starch Subjected to High Speed Jet Treatment

“…Native starch digestibility depends on the degree of crystallinity, granular structure, amylose content, degree of polymerization, the reactive surface area of starch granules, and non-starch substances. [13,21,22] Physical modification can effect structural changes in granules and influence starch's functionality and digestibility. [10] The degree of hydrolysis of APS was increased by HSJ treatment, which might be attributed to destruction of some granular structure.…”

“…Fourier transform infrared (FTIR) results [4] suggested that HSJ treatment decreased the molecular order of APS. Solid-state 13 C CP/MAS NMR spectrometry was used to determine the shortrange structures (single-and double-helices) of the samples. Solid-state 13 C CP/MAS NMR spectra of APS treated by HSJ treatment at 200 MPa for different passes were displayed in Figure 3.…”

“…There is considerable interest in the use of physical treatments to modify the starch digestibility because they are simple, cost effective, and environmental friendly. [13] Among various physical modification methods, high-speed jet (HSJ) treatment is considered to be a novel technique to obtain special functional properties of modified starches. [14] HSJ is an ultra-high velocity jet homogenizer that uses a hydraulic mechanism that acts on a piston within a cylinder to force the sample through a fixed orifice to a chamber of lower pressure.…”

Índice Glucémico in vitro, Contenido fenólico y Actividad Antioxidante de Snacks Elaborados con Harinas de Plátano (Musa paradisiaca) y Yacón (Smallanthus sonchifolius)

“…El almidón se clasifica en tres clases según la velocidad de digestión y absorción: almidón rápidamente digerible (ARD), almidón lentamente digerible (ALD) y almidón resistente (AR). El conocimiento y manejo adecuado de los factores que afectan la biodisponibilidad del almidón abre un nuevo campo de investigación, y plantea la formulación de alimentos con modulación de la respuesta glucémica que cubran las necesidades dietarías de pacientes diabéticos o con sobrepeso (Magallanes-Cruz et al, 2017).…”

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

“…It may be inferred that the addition of the Hi‐Maize 260 ingredient results in a larger proportion of intact starch granules (i.e., RS) in the cooked spaghetti, while partly gelatinized starch (SDS) prevails in the cooked UFP‐containing pasta. Although the sum of SDS and RS, named nutraceutical starch (Magallanes‐Cruz, Flores‐Silva, & Bello‐Perez, ), was similar in both spaghettis, consumption of these two pasta types might exert different health benefits, an issue that deserves further investigation. The starch hydrolysis curves of the two spaghettis added with the DF source and semolina spaghetti (control) is shown in Figure .…”