The in vitro digestion of differently structured starch gels with different amylose contents

The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn starch (HCS) were subjected to an in vitro sequential d...

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Published inFood hydrocolloids Vol. 116; p. 106647
Main Authors Zheng, Mingjing, Ye, Aiqian, Singh, Harjinder, Zhang, Yi
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.07.2021
Subjects
Amylose structure
Digestibility
Gel structure
Properties
Starch
Gel structure
Amylose structure
Properties
Starch
Digestibility
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Abstract The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn starch (HCS) were subjected to an in vitro sequential dynamic digestion, including an in vitro oral step followed by a dynamic human gastric simulation and an intestinal digestion step. Compared with the WCS gels, the harder gels (formed with NCS and HCS) had lower degrees of swelling, higher degrees of fragmentation and smaller gel particles in the gastric digesta, resulting in greater release of glucose and greater starch hydrolysis in the oral‒gastric step. In the intestinal step, the WCS gel (released from the stomach within 60 min) had the lowest release of glucose because of its lower starch content in the gastric digesta. Also, the native compact granular structure of the HCS gastric digesta resulted in the least starch hydrolysis. The oral‒gastric digestion of these starch gels was more dependent on the gel structure than on the granular characteristics (e.g. amylose content, degree of swelling) of the starch. These findings provide information for manipulating the digestibility of starch through the design of the gel structure. [Display omitted] •Dynamic digestion of normal, waxy and high-amylose corn starch gels was studied.•The gel structure affected the fragmentation of the gels during gastric digestion.•Waxy corn starch (WCS) gel had the lowest fragmentation during gastric digestion.•WCS gel had the lowest release of glucose and hydrolysis during gastric digestion.•Fragmentation of the gels in the stomach affected starch digestion in the intestine.
AbstractList The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn starch (HCS) were subjected to an in vitro sequential dynamic digestion, including an in vitro oral step followed by a dynamic human gastric simulation and an intestinal digestion step. Compared with the WCS gels, the harder gels (formed with NCS and HCS) had lower degrees of swelling, higher degrees of fragmentation and smaller gel particles in the gastric digesta, resulting in greater release of glucose and greater starch hydrolysis in the oral‒gastric step. In the intestinal step, the WCS gel (released from the stomach within 60 min) had the lowest release of glucose because of its lower starch content in the gastric digesta. Also, the native compact granular structure of the HCS gastric digesta resulted in the least starch hydrolysis. The oral‒gastric digestion of these starch gels was more dependent on the gel structure than on the granular characteristics (e.g. amylose content, degree of swelling) of the starch. These findings provide information for manipulating the digestibility of starch through the design of the gel structure. [Display omitted] •Dynamic digestion of normal, waxy and high-amylose corn starch gels was studied.•The gel structure affected the fragmentation of the gels during gastric digestion.•Waxy corn starch (WCS) gel had the lowest fragmentation during gastric digestion.•WCS gel had the lowest release of glucose and hydrolysis during gastric digestion.•Fragmentation of the gels in the stomach affected starch digestion in the intestine.
ArticleNumber 106647
Author Zheng, Mingjing
Zhang, Yi
Singh, Harjinder
Ye, Aiqian
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Amylose structure
Properties
Starch
Digestibility
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Snippet The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents....
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StartPage 106647
SubjectTerms Amylose structure
Digestibility
Gel structure
Properties
Starch
Title The in vitro digestion of differently structured starch gels with different amylose contents
URI https://dx.doi.org/10.1016/j.foodhyd.2021.106647
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