RT Journal Article
T1 Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
A1 Moreira Martínez, Ramón Felipe
A1 Montes, Leticia
A1 Santamaría, María
A1 Rosell, Cristina M.
A1 Garzón Lloría, Raquel
K1 Starch
K1 Viscosity
K1 Digestibility
K1 Gels
AB Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understand how the viscosity of starch gels affects their hydrolysis and whether that effect was dependent on the type of starch. Different gels (corn, wheat, and rice) with variable or constant viscosity were analyzed using diverse methodologies to determine the changes in the pasting behavior. A rapid force analyzer, a vibration viscometer and a rheometer were used to differentiate the gels based on the starch source and concentration. At a fixed starch concentration, corn gel displayed the highest viscosity, slowing the enzymatic starch hydrolysis. The higher viscosity of those gels prepared with a fixed starch concentration significantly enhanced the slowly digestible starch (SDS) and reduced the kinetic constant (k). Nevertheless, gels with constant viscosity (550 mPa s) showed comparable hydrolysis kinetics, obtaining similar SDS, total hydrolyzed starch and k. The correlation matrix confirmed the relationship between k and gel viscosity (r = −0.82), gelatinization rate (α-slope) (r = −0.87), breakdown (r = −0.84) and elastic modulus (G′ 37 °C) (r = −0.73). Therefore, these parameters could be used as predictors of the hydrolysis performance of starch gels as well as in reverse engineering for the design of healthy foods.
PB Royal Society of Chemistry
YR 2022
FD 2022-06-07
LK http://hdl.handle.net/10347/31750
UL http://hdl.handle.net/10347/31750
LA eng
NO Santamaría, M., Montes, L., Garzón, R., Moreira, R., Rosell. C.M. (2022). Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels. "Food & Function", vol. 13, 7582-7590
NO The authors acknowledge the financial support of Grant RTI2018-095919-B-C2 funded by MCIN/AEI/10.13039/501100011033, “ERDF A way of making Europe” by the “European Union”, the Generalitat Valenciana (Project Prometeo 2017/189) and the Xunta de Galicia (Consolidation Project ED431B 2019/01)
DS Minerva
RD 27 abr 2026