Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure ofArtocarpus heterophyllusLam Seed Starch and Several Staple Crop Starches

Abstract

Experimental investigation of molecular structure, pasting properties, and post‐prandial blood sugar (PPBS) is performed using the kinetics of in vitro starch hydrolysis on jackfruit seed starch (JFSS), cassava starch (CS), potato starch (PS), maize starch (MS), wheat starch (WS), and rice starch (RS). The results show that JFSS displays smaller and smoother granule morphology, a higher amylose content (27.01%), a greater proportion of B3+ chains (12.83%), and a lower proportion of B1 chains (36.08%) than CS, MS, WS, and RS. JFSS also has higher values for weight‐average molar mass (2.09 × 107 g mol−1), gelatinization temperature (88.15 °C), peak viscosity (3539 cP), final viscosity (5153 cP), and crystallinity (29.39%) than CS, MS, WS, and RS. Due to the above properties, JFSS displays lower values for the equilibrium constant (C∞; 35.80%), kinetic constant (k; 0.62 h−1), hydrolysis index (HI; 41.43), and prediction of postprandial blood sugar (PPBS; 62.45) than the other A‐type starches CS, MS, WS, and RS. Furthermore, the experimental results indicate that JFSS is a middle‐level glucose food group.

Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

“…Similarly, Faraj et al ( 18 ) showed that the degree of damage to the extrudate granule morphology of different types of barley flour significantly differed. Moreover, the EJFSS, ECS, EPS, and EWS granule morphology exhibited numerous large emulsion bumps with concave holes ( Figure 2 ), in contrast to the smoother, smaller, and round or bell-shaped native starch granule surfaces observed previously ( 4 ). Thus, the extrudate granules may have been seriously damaged after IEMS treatment, leading to superior digestibility compared to that of their raw starches ( 28 ).…”

“…This may lead to improved digestibility of starch samples after extrusion cooking. In addition, based on Li et al ( 4 ), the different conversion abilities of nutrition fragments between JFSS and potato starch compared to other kinds of starch, may be related to the higher amylose content in JFSS (27.01%) and potato starch (24.82%) than in the other starch samples (3.25–21.65%). This led to higher formation of nearly perfect crystals and better short-range order structures for JFSS and potato starch, resulting in different levels of digestibility after extrusion.…”

“…Although the glycosidic bonds of rice and maize starch were broken and the supramolecular structures were degraded during IEMT treatment, the granule morphology had smaller and less concave holes than did that of the native starches as a result of decreased digestibility. The distinct results between ERS and EMS and the other extrudate samples can be ascribed to the lower proportion of amylose and larger pores on the surface fissures, and channels within raw rice and maize starch granules compared to those of cassava, jackfruit seed, corn, potato, and wheat starches (3,4). Moreover, ordered chain alignment and crosslinking of ERS and EMS amylopectin might have been formed after IEMT (20,33).…”

“…Starches from different crops have unique supramolecular structures causing such foods to have variable digestibility ( 3 ). According to Li et al ( 4 ), jackfruit seed and cassava starches are medium-level blood glucose foods, potato starch is a low-level blood glucose food, and starches of common staple crops such as rice starch are high-level blood glucose foods. This probably produced distinct modification mechanisms between them.…”

“…The various glycemic release characteristic of cassava, potato, jackfruit seed, maize, wheat, and rice starches were due to the significantly different amylose content, crystalline structures, chain length distribution, molecule weight and particle morphology. This probably also might produce the distinct modification mechanisms between them ( 1 , 4 ). In addition, based on Zhang et al ( 2 ), extrusion modification could be used to prepare a pregelatinized starch.…”