Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent

Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

“…Acid hydrolysis increased the scattering intensity of the lamellar peak for the high amylose starch. The lamellar peak remained even after (Chen, et al, 2016;Fan, et al, 2013;Yang, et al, 2016). The detailed method has been described before (Goderis, Reynaers, Koch, & Mathot, 1999;Kuang, et al, 2017).…”

Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

“…The 1D correlation function can provide the structure parameters of lamellar structures of polymers (Chen, et al, 2016;Yang, et al, 2012). Recently, the correlation function is widely used in the analysis of starch aggregation structure and provides basic structure parameters such as the thickness of crystalline (d c ), amorphous (d a ) region of the lamella and long period distance (d ac = d a +d c ) (Chen, et al, 2016;Fan, et al, 2013;Yang, et al, 2016). In this method, the long period The normalized 1D correlation function can be seen in Fig.…”

Effects of simulated gastric and intestinal digestion on chitooligosaccharides in two in vitro models

“…Protein in cooked meat was easier to decompose into peptides in intestinal digestion than in gastric digestion, and the size of peptides after gastrointestinal digestion ranged from 6 to 16 amino acids (Wen et al ., ), which could not limit the digestion process. Meanwhile, carbohydrates including rice were also easy to be digested and decomposed during digestive process (Chen et al ., ; Wu et al ., ). The digestion of both protein and carbohydrates contributed to the loose structure of food matrix.…”

“…M‐COS shaken with simulated gastric fluid electrolyte stock solution (pH = 1.4, without enzyme) under the same condition was used to identify the impact of enzyme, and L‐COS shaken separately with SGF and SIF under the same condition to compare the difference between COS with different DP. All samples were centrifuged at 655 g for 10 min followed by neutralisation to inactivate enzyme activity and then stored at −20 °C (Chen et al ., ).…”