Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response

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dc.contributor.authorParada, Javier
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T13:12:32Z
dc.date.available2024-01-10T13:12:32Z
dc.date.issued2012
dc.description.abstractEffect of crystalline structure of two isolated potato starches on gelatinization and glycemic response was studied. Both starches showed to possess different fine structures. Starch 1 exhibited a typical B-type X-ray diffraction pattern, while Starch 2 exhibited an X-ray diffraction pattern suggesting the presence of imperfections of the general B-type crystalline structure (peak at 5.5 degrees 2 theta was absent), hence disarraying the structure order. This difference was reflected in the gelatinization behavior and consequently in the glycemic response. Starch 2 started to melt at lower temperature than Starch 1 (e.g. T-o was 60.9 and 61.84 degrees C, respectively, to native starches), and residual gelatinization enthalpy (Delta H) of Starch 2 was always smaller than that of Starch 1 when heated at 54-65 degrees C for 10 min. Glycemic response was increased as gelatinization degree (DG) increased in starches independent from the native crystalline structure (area under curve = 2.59 x DG-75.83, R-2=0.986; maximum concentration of postprandial blood glucose=0.042 x DG-0.23, R-2=0.935). Results suggested that native crystalline structure of isolated potato starch affects the glycemic response of heated starches by affecting the gelatinization behavior. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.funderCONICYT
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2011.10.042
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2011.10.042
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78199
dc.identifier.wosidWOS:000300745700033
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Parada J ;S/I;177689
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final243
dc.pagina.inicio238
dc.publisherELSEVIER
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectPotato starch
dc.subjectX-ray diffraction
dc.subjectGelatinization
dc.subjectGlycemic response
dc.subjectHEAT-MOISTURE TREATMENT
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectIN-VITRO
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectMOLECULAR-STRUCTURE
dc.subjectX-RAY
dc.subjectDIGESTIBILITY
dc.subjectTUBER
dc.subjectRICE
dc.subjectRETROGRADATION
dc.subject.ods02 Zero Hunger
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response
dc.typeartículo
dc.volumen45
sipa.codpersvinculados99054
sipa.codpersvinculados177689
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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