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Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification

Authors :
Mengju WANG
Chunmin MA
Qiaoyan WU
Yang YANG
Xiaofei LIU
Yan WANG
Xin BIAN
Bing WANG
Guang ZHANG
Na ZHANG
Source :
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 443-451 (2024)
Publication Year :
2024
Publisher :
The editorial department of Science and Technology of Food Industry, 2024.

Abstract

Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of starch is related to its multi-scale structure. The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications. However, the physical modification has received more and more attention due to its safety, simplicity and environmental friendliness. Based on this, the digestibility of starch is outlined. The relationship between the multi-scale structure and digestive properties of starch is analyzed. The digestive properties of starch regulated by physical modifications, such as hydrothermal treatment, microwave, extrusion, high-pressure homogenization, ultrasonic, cold plasma and physical encapsulation are reviewed. The future research directions on starch digestibility are also provided.

Details

Language :
Chinese
ISSN :
10020306
Volume :
45
Issue :
15
Database :
Directory of Open Access Journals
Journal :
Shipin gongye ke-ji
Publication Type :
Academic Journal
Accession number :
edsdoj.bcfb142e02994082b2adb6a84de2052e
Document Type :
article
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023100136