In that scenario, starch hydrolysis plays a fundamental role pertaining to postprandial glucose levels and in consequence the glycemic index of the foods. 2Ĭonsumers’ health concerns have prompted the evaluation of food-related properties that could contribute to human well-being and prevent diseases. 1 Because of that, besides intrinsic properties like amylose content, granule size, length of amylopectin branches and crystallinity, the pasting properties or viscosity performance (peak viscosity, final viscosity, breakdown and setback viscosity) of the slurries during heating and cooling are always reported as key properties for starch characterization.
Introduction Starch is a polysaccharide extensively used as a functional ingredient in many foods due to its applications as a thickener, stabilizer, gelling agent, and water retention agent. 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.
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 ☌) ( r = −0.73). Nevertheless, gels with constant viscosity (550 mPa s) showed comparable hydrolysis kinetics, obtaining similar SDS, total hydrolyzed starch and k. 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). At a fixed starch concentration, corn gel displayed the highest viscosity, slowing the enzymatic starch hydrolysis.
A rapid force analyzer, a vibration viscometer and a rheometer were used to differentiate the gels based on the starch source and concentration. Different gels (corn, wheat, and rice) with variable or constant viscosity were analyzed using diverse methodologies to determine the changes in the pasting behavior. 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. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity.
Starch is one of the most important carbohydrates that is present in many foods.
0 kommentar(er)
