NDLI: Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Wang, Shujun Copeland, Les
Description	Author Affiliation: Wang S ( Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. sjwang@tust.edu.cn les.copeland@sydney.edu.au.)
Abstract	Starch is the most important glycemic carbohydrate in foods. The relationship between the rate and extent of starch digestion to produce glucose for absorption into the bloodstream and risk factors for diet-related diseases is of considerable nutritional interest. Native starch is attacked slowly by enzymes, but after hydrothermal processing its susceptibility to enzymatic breakdown is greatly increased. Most starch consumed by humans has undergone some form of processing or cooking, which causes native starch granules to gelatinize, followed by retrogradation on cooling. The extent of gelatinization and retrogradation are major determinants of the susceptibility of starch to enzymatic digestion and its functional properties for food processing. The type and extent of changes that occur in starch as a result of gelatinization, pasting and retrogradation are determined by the type of the starch, processing and storage conditions. A mechanistic understanding of the molecular disassembly of starch granules during gelatinization is critical to explaining the effects of processing or cooking on starch digestibility. This review focuses on the molecular disassembly of starch granules during starch gelatinization over a wide range of water levels, and its consequential effect on in vitro starch digestibility and in vivo glycemic index.
File Format	HTM / HTML
ISSN	20426496
Issue Number	11
Journal	Food & Function
Volume Number	4
e-ISSN	2042650X
Language	English
Publisher	Royal Society of Chemistry
Publisher Date	2013-11-01
Publisher Place	Great Britain (UK)
Access Restriction	Subscribed
Subject Keyword	Discipline Physiology Discipline Biochemistry Discipline Chemistry Discipline Nutritional Sciences Digestion Starch Chemistry Metabolism Animals Carbohydrate Conformation Humans Journal Article Research Support, Non-u.s. Gov't Review
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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