RT Journal Article
T1 Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
A1 Rosell, Cristina M.
A1 Garzón, Raquel
A1 Santamaría, María
A1 Moreira Martínez, Ramón Felipe
K1 In vitro digestibility
K1 Microstructure
K1 Modelling
K1 Starch content
AB 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.
PB Elsevier
SN 0144-8617
YR 2021
FD 2021
LK http://hdl.handle.net/10347/31749
UL http://hdl.handle.net/10347/31749
LA eng
NO Santamaria, M., Garzon, R., Moreira, R., & Rosell, C. M. (2021). Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model. Carbohydrate Polymers, 273, 118549
NO Authors acknowledge the financial support of the Spanish Ministry ofScience and Innovation (Project RTI2018-095919-B-C2) and the EuropeanRegional Development Fund (FEDER), Generalitat Valenciana(Project Prometeo 2017/189) and Xunta de Galicia (ConsolidationProject ED431B 2019/01)
DS Minerva
RD 24 abr 2026