Unraveling the impact of viscosity and starch type on the <i>in vitro</i> starch digestibility of different gels

Santamaría, María; Montes, Leticia; Garzón, Raquel; Moreira, Ramón; Rosell, Cristina M.

doi:10.1039/d2fo00697a

Cited by 11 publications

(5 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In vitro digestibility was analyzed following the method previously described with minor modifications [ 18 ]. The amount of gel for each sample was weighed to maintain a constant enzyme/starch ratio of 14 U/mg starch.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Montes,

Santamaria,

Garzon

et al. 2024

Heliyon

Self Cite

View full text Add to dashboard Cite

Section: Methodsmentioning

confidence: 99%

“…The rheological experiments to determine the starch digestion were carried out using a starch pasting cell (ST24-2D/2V/2V-30) as described previously [ 18 ] with some modifications. A solvent trap kit was used to minimize water evaporation.…”

Section: Methodsmentioning

confidence: 99%

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Montes,

Santamaria,

Garzon

et al. 2024

Heliyon

Self Cite

View full text Add to dashboard Cite

“…In addition, it was found that the G was higher than G over the entire frequency range studied, indicating that all water caltrop starch pastes were considered as elastic solids rheologically. When deformation increased, the network structure of water caltrop starch pastes gradually collapsed, leading to significant slope change in G over the frequency range studied to weak gel structure [47]. However, under a total tempering time of 96 h, cycle numbers of cycled ANN showed less impact on the dynamic shear rheological properties.…”

Section: Dynamic Rheological Propertiesmentioning

confidence: 97%

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Chung,

Lai

2023

Foods

View full text Add to dashboard Cite

The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.

show abstract

“…As expected, the apparent viscosity plots for corn, wheat, and rice indicate differences in their pasting performance, with corn showing an earlier swelling and major maximum apparent viscosity (2866 ± 15 mPa s) than observed in the other starches, which agree with previously reported results. [4] Moreover, Wickramasinghe et al [15] observed different viscosity peaks and swelling power among several varieties of hard or soft wheat starches. Rice showed lower apparent peak viscosity (2263 ± 93 mPa s), with similar value to the one reported.…”

Section: Viscosity Hydrolysismentioning

confidence: 99%

“…[2,3] Particularly in the case of starch digestion, the oro-gastrointestinal digestion is rather challenging due to the many dilutions that masked the kinetic changes in the starch fraction. [4] Alternatively, in vitro starch digestion methods are the most applied ones, DOI: 10.1002/star.202200189 mainly based on enzymatic hydrolysis followed by measuring the glucose release. [5] However, other indirect methods for assessing starch performance along enzymatic digestion have also attracted attention, particularly following viscosity [6] and the impact of different enzyme concentrations [7] during digestion simulation, initially using a rotary viscometer.…”

Section: Introductionmentioning

confidence: 99%

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

et al. 2022

Self Cite

View full text Add to dashboard Cite

Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (𝝁). Three different starches (corn, wheat, and rice) are tested recording starch gelatinization followed by gels digestions (digestograms) using a rapid-visco analyzer (RVA) or a rheometer. Results are compared with those obtained by measuring glucose release along hydrolysis. A modified first-order kinetic model in the RVA (R 2 > 0.99) and rheometer (R 2 > 0.99) describes the gels digestograms. Wheat gel shows a higher hydrolysis rate (k), which indicates faster digestion followed by rice and corn gels. The proposed models allow rapid analysis of starch digestograms, allowing to discriminate among hydrolysis rate of different starches. These less time-consuming methods can be an option to continuously analyze starch gelatinization followed by enzymatic digestion.

show abstract

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Abstract: Starch is one of the most important carbohydrate that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promotes an increase in...

Cited by 11 publications

References 25 publications

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Contact Info

Product

Resources

About