Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

被引：23

作者：

Santamaria, Maria ^{[1
]}

Garzon, Raquel ^{[1
]}

Moreira, Ramon ^{[2
]}

Rosell, Cristina M. ^{[1
]}

机构：

[1] Inst Agrochem & Food Technol, IATA, CSIC, C Agustin Escardino 7, Paterna 46980, Spain

[2] Univ Santiago Compostela, Dept Chem Engn, Rua Lope Gomez Marzoa, E-15782 Santiago De Compostela, Spain

来源：

CARBOHYDRATE POLYMERS | 2021年 / 273卷

关键词：

In vitro digestibility; Microstructure; Modelling; Starch content; IN-VITRO DIGESTIBILITY; RHEOLOGICAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; ALPHA-AMYLASE; DIGESTION; INHIBITION; CEREALS; PECTIN; POTATO;

D O I：

10.1016/j.carbpol.2021.118549

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch. Corn starch gels were prepared from starch:water ratios varying from 1:4 to 1:16. A structural model was proposed that correlated (R-square = 0.98) the porous structure (cavity sizes, thickness walls) of gels and its viscosity. Kinetics constants of hydrolysis decreased with increasing starch content and consequently with gel viscosity. Relationships of viscosity with the microstructural features of gels suggested that enzyme diffusion into the gel was hindered, with the subsequent impact on the hydrolysis kinetics. Therefore, starch digestibility could be governed by starch gels viscosity, which also affected their microstructure.

引用

页数：9

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