Rosell, Cristina M.Garzón, RaquelSantamaría, MaríaMoreira Martínez, Ramón Felipe2024-01-042024-01-042021Santamaria, 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, 1185490144-8617http://hdl.handle.net/10347/31749Viscosity 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.eng© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.glIn vitro digestibilityMicrostructureModellingStarch content3303 ingeniería y tecnología químicasjournal article10.1016/j.carbpol.2021.118549open access