In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non‐starch polysaccharides

Abstract

Blending non-starch polysaccharides with starch is expected to change the rate and extent of starch digestion and has a potential effect on glucose response. The objective of this study was to investigate the effects of four water-soluble non-starch polysaccharides: xanthan gum, guar gum, pectin, and konjac-glucomannan, on in vitro starch digestibility and in vivo glucose response of gelatinized potato starch. Gelatinized potato starch was digested rapidly, and the added polysaccharides significantly reduced the digestion of gelatinized potato starch even over a short reaction time. Postprandial blood glucose response in rats was reduced by the addition of polysaccharides to gelatinized potato starch. The effects on the blood glucose level after ingestion were dependent on the type of polysaccharide. The addition of xanthan gum significantly reduced the blood glucose levels at 30 min, whereas guar gum and pectin reduced the levels at 60 min. The interaction between gelatinized potato amylopectin and polysaccharides was investigated using a quartz crystal microbalance. Xanthan gum was found to be immobilized on the layer of gelatinized amylopectin, suggesting that interaction between starch and xanthan gum is one of the major factors in starch hydrolysis inhibition.

Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

“…The substitution of glucomannan did not induce significant changes in rapidly digestible starch (RDS) and slowly digestible starch (SDS) contents, but exhibited a significant positive correlation with the resistant starch (RS) content (r = 0.947, p < 0.05). This finding, along with previous reports (Sasaki & Kohyama, 2011;Sasaki, Sotome,& Okadome, 2015), showed that the presence of glucomannan delayed and/or restricted enzymatic hydrolysis of starch. It has been reported that glucomannan retards the retrogradation of starch because it acts as a physical barrier that prevents amylopectin chain association (Charoenrein, Tatirat, Rengsutthi, & Thongngam, 2011;Khanna & Tester, 2006).…”

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

“…The in vitro digestibility of before and after gelatinized samples (PRS and spray‐dried PRS‐GCPHs complexes) was determined using the methods previously described by Englyst et al and Sasaki et al, with slight modifications. In brief, 200 mg of each sample (PRS and spray‐dried PRS‐GCPHs complexes) and six glass beads were placed in 50 mL centrifuge tube, and 15 mL of 100 mM sodium acetate buffer (pH 5.2) was added.…”

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

“…Furthermore, the impact of non‐starch polysaccharide on starch digestibility has become a vital issue in improving the nutritional benefit of food products . The interaction between potato starch and water‐soluble polysaccharides has been demonstrated to modify starch digestibility in starch‐based foods . Potato starch contains a small proportion of phosphate groups linked to glucosidic chains.…”

“…12 The interaction between potato starch and water-soluble polysaccharides has been demonstrated to modify starch digestibility in starch-based foods. [13][14][15] Potato starch contains a small proportion of phosphate groups linked to glucosidic chains. Phosphate groups covalently bind to starch molecules at C-6 and C-3 of glucosyl residues, 16 making potato starch slightly anionic.…”