In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

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dc.contributor.authorParada, Javier
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T13:14:05Z
dc.date.available2024-01-10T13:14:05Z
dc.date.issued2009
dc.description.abstractStarch granule microstructure affects the digestion of starch and its nutritional impact; however, the exact relationship between both factors is not clear. This study reports quantitative relationships between granule size (length and polygonal area), degree of gelatinization (DG), in vitro digestibility (by enzymatic methods), and glycemic response of potato starch granules gelatinized to various extents by heating at several constant temperatures in the range of 55 to 65 degrees C. DG measured by differential scanning calorimetry was closely related with heating temperature (R-2 = 0.997), size parameters of granules (measured by image analysis), in vitro digestion, and in vivo glycemic response (R-2 of adjusted models > 0.9); shape parameters of granules (measured by image analysis) were not related with DG. Results demonstrate that DG of starch strongly affects its digestibility in vitro, and may influence the postpandrial glycemic response. Future studies should be performed to investigate the effect of potato starch gelatinization on the nutritional impact at other temperatures and in more complex matrices.
dc.description.funderInst. of Food Technologists
dc.description.funderCONICYT
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1750-3841.2008.01016.x
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.pubmedidMEDLINE:19200094
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2008.01016.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78372
dc.identifier.wosidWOS:000262647800037
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Parada J;S/I;160250
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherWILEY
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectcalorimetry
dc.subjectgelatinization
dc.subjectimage analysis
dc.subjectin vitro digestibility
dc.subjectpotato starch
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectDIETARY FIBER
dc.subjectRETROGRADATION
dc.subjectINDEX
dc.subjectRICE
dc.subjectMICROSTRUCTURE
dc.subjectFRACTIONS
dc.subjectDIGESTION
dc.subjectLEGUMES
dc.subjectGRAINS
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleIn vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization
dc.typeartículo
dc.volumen74
sipa.codpersvinculados99054
sipa.codpersvinculados160250
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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