Improved methodology for analyzing relations between starch digestion kinetics and molecular structure

Food Chemistry
Wenwen YuRobert G Gilbert

Abstract

A new combined methodology for obtaining relations between starch molecular structure and digestion kinetics of starch-based foods is illustrated using published data on cooked rice. Digestibility data are treated with the logarithm of slopes method, giving region(s) where first-order loss kinetics are applicable; accurate values for the rate parameters are obtained by non-linear least-squares. A new method is developed to find independent structural variables for whole and enzymatically-debranched starches. Chain-length distributions of amylose and amylopectin are fitted with models using biologically-meaningful parameters, including accounting for SEC band broadening. While slower digestion rate usually means higher residual starch, this is not always so; both digestion parameters must be considered separately. The treatment shows that digestion kinetics depend on amylose content and also amylose molecular fine structure: the amount of shorter amylose chains and total amylose molecular size. The new combined data-treatment methodology is applicable to a wide range of food systems.

References

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Sep 28, 2017·Analytical and Bioanalytical Chemistry·Sharif S NadaRobert G Gilbert

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Citations

Dec 17, 2018·Carbohydrate Polymers·Yu WenwenRobert G Gilbert
Aug 3, 2019·International Journal of Biological Macromolecules·Marcia Maria de Souza MorettiRobert G Gilbert
Mar 2, 2021·Journal of Agricultural and Food Chemistry·Yuyue ZhongDongwei Guo
Jan 5, 2021·Annual Review of Food Science and Technology·Edoardo Capuano, Anja E M Janssen
Apr 30, 2021·Biomacromolecules·Jihui ZhuQiaoquan Liu
Jul 28, 2020·International Journal of Biological Macromolecules·Flávia Villas-BoasCelia Maria Landi Franco
Oct 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Konstantinos KorompokisJan A Delcour

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