Impact of starch chain length distributions on physicochemical properties and digestibility of starches.

Starch / chemistry Food Digestion
Chain length distributions Glycemic response Resistant starch Starch structure

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2024
Historique:
received: 26 04 2023
revised: 02 09 2023
accepted: 29 09 2023
medline: 26 10 2023
pubmed: 8 10 2023
entrez: 7 10 2023
Statut: ppublish

Résumé

Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion. Investigations undertaken to enhance understanding of starch structure have shown clearly that CLD is a significant determining factor in modulating starch digestibility. Enzymatic modifications and processing treatments alter the CLD of starch, which in turn affects the rate of digestion, but the underlying molecular mechanisms have yet to be fully elucidated. Even though advances have been made in manipulating CLD using different methods and to correlate the changes with various functional properties, in general the area needs further investigations to open new awareness for enhancing healthiness of starchy foods.

Identifiants

DOI: 10.1016/j.foodchem.2023.137641 PMID: 37804724
pubmed: 37804724
pii: S0308-8146(23)02259-8
doi: 10.1016/j.foodchem.2023.137641
pii:
doi:

Substances chimiques

Starch 9005-25-8

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

137641

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Bilatu Agza Gebre (BA)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.

Chuangchuang Zhang (C)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Zijun Li (Z)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Zhongquan Sui (Z)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: zsui@sjtu.edu.cn.

Harold Corke (H)

Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320000, Israel. Electronic address: harold.corke@gtiit.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Impact of starch chain length distributions on...
questionsmedicales.fr › Aliments et boissons › Aliments › Impact of starch chain length distributions on...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil buccodentaire et de l'appareil digestif › Phénomènes physiologiques de l'appareil digestif › Digestion › Impact of starch chain length distributions on...