Biologic Utilizations of Unmodified and Modified Food Starches

Studies on Vigna mango L. - Effect of Processing on Carbohydrate Fractionation and Influence of Grain Starch on Protein Utilization in Albino Rats

“…It may be presumed from the present studies that the starch component of the diets influenced the utilization of protein. It has been pointed out earlier (Booher et al, 1951) that apparent digestibility of protein varies with the starch component of the diet. As the in vivo digestibility of cooked black gram starch increased with increase in starch content, the influence of starches on protein utilization may be through its interference in digestibility (Geervani and Theophilus, 1980).…”

The distribution of 3-hydroxy-3-methylglutaryl coenzyme A reductase in the small intestine of rats fed raw or gelatinized starch as a carbohydrate source.

“…Potato starch is known to be considerably poorly digestible compared with corn or wheat starch (8,18). Thus, in the following experiment, we studied the effect of the gelatinization of potato starch on the distribution of the reductase activity.…”

“…The digestibility of raw potato starch is known to be quite low as compared with that of raw cereal starches such as wheat or corn (8,18). There is a possibility that a wide difference in the digestibility of dietary starch may affect cholesterol synthesis directly or indirectly, presumably through modification of the structure or metabolism of the mucosal cells.…”

“…The distribution of the reductase activity was influenced by the degree of gelatinization; with the least digestible carbohydrate source, potato starch, the pattern rather resembled that observable in rats fed on a non-purified diet, while with the most digestible carbohydrate, wheat starch, the ileojejunal gradient could be confirmed though not so distinctly as in the case of feeding a sucrose-enriched semi-purified diet. Alternatively, the slight difference in the distribution of the reductase activity in rats fed either raw corn or potato starch could be ascribed to the difference in the particle size or physicochemi cal properties of starch granules (18) and, hence, digestibility. In order to improve digestibility, raw starches were gelatinized (19).…”

Physiological and ultrastructural investigations of caryopsis dormancy in Setaria lutescens (Gramineae)

“…This would be entirely plausible, since these seed lots were collected in different years from similar, but spatially separated environments. Many investigators have agreed that hydrogen-bond interactions within the starch granule itself appear to determine the relative resistance to amylolytic digestion (Booher, Behan, and McMeans, 1951;Sandstedt et al, 1962Sandstedt et al, , 1968. Exactly how this hydrogen-bonding would effect raw starch digestion is unclear, but presumably it would involve some sort of steric hindrance of the amylo lytic enzymes.…”