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Nutritional property of starch in a whole-grain-like structural form
- Source :
- Journal of Cereal Science. 79:113-117
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- Starch is the main constituent of cereal grains, but less attention has been paid for its contribution to the health benefits of whole-grain foods. In the current investigation, the slow digestion property of corn starch in a whole-grain-like structural form (WGLSF), which mimicked the whole grain microstructure, was studied to better understand the nutritional property of whole grain starch. The WGLSF-starch prepared through Ca2+-induced alginate gelation in the presence of starch and β-glucan showed a reduced content of rapidly digestible starch (RDS) (∼40.4–23.6%) and increased content of resistant starch (RS) (∼20.7–30.9%) and slowly digestible starch (SDS) (∼38.9–47.8%) along the alginate concentrations (0.1–0.4%, w/v). Consistently, the postprandial glycaemic response of the cooked WGLSF-starch (0.3% alginate) exhibited a significant reduction (35.5%) of glucose peak compared to their physical mixture. Scanning electron microscope (SEM) observation demonstrated that the starch granules were embedded in the β-glucan-alginate co-formed gel matrix with a cell wall-like structure, which might cause a decrease of enzyme accessibility to the substrate, and ultimately a slow digestion profile of starch and reduced glycaemic response. Thus, maximization of the slow digestion property of starch in whole-grain food processing might be essential to further improve the nutritional property of whole-grain foods.
- Subjects :
- 0301 basic medicine
030109 nutrition & dietetics
food.ingredient
Starch
food and beverages
Substrate (chemistry)
030209 endocrinology & metabolism
Microstructure
Biochemistry
Whole grains
03 medical and health sciences
chemistry.chemical_compound
0302 clinical medicine
Postprandial
food
chemistry
Food science
Resistant starch
Digestion
Corn starch
Food Science
Subjects
Details
- ISSN :
- 07335210
- Volume :
- 79
- Database :
- OpenAIRE
- Journal :
- Journal of Cereal Science
- Accession number :
- edsair.doi...........b93f8fe4a23a25dd54d77a8e896af73b