Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties

Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous granules with or without CGTase hydrolysis products may be used as an alternative to modified corn starches in foods applications. The amount and type of hydrolysis products were...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2016-09, Vol.71 (3), p.252-258
Main Authors: Dura, A., Yokoyama, W., Rosell, C. M.
Format: Article
Language:English
Subjects:
Amylases - antagonists & inhibitors
Amylases - metabolism
Animals
beta-Cyclodextrins - chemistry
Blood
Blood Glucose - metabolism
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Corn
Cyclodextrins
Ecology
Food plants
Food Science
Glucose
Glucose Tolerance Test
Glucosyltransferases - metabolism
Glycemic Index
Hydrolysis
Male
Mice
Mice, Inbred C57BL
Microscopy, Electron, Scanning
Nutrition
Original Paper
Physical properties
Plant Physiology
Postprandial Period
Starch - chemistry
Starches
Temperature
Viscosity
Zea mays
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Summary:Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous granules with or without CGTase hydrolysis products may be used as an alternative to modified corn starches in foods applications. The amount and type of hydrolysis products were determined, containing mainly β-cyclodextrin (CD), which will influence pasting behavior and glycemic response in mice. Irregular surface and small holes were observed by microscopic analysis and differences in pasting properties were observed in the presence of hydrolysis products. Postprandial blood glucose in mice fed gelatinized enzymatically modified starch peaked earlier than their ungelatinized counterparts. However, in ungelatinized enzymatically modified starches, the presence of β- CD may inhibit the orientation of amylases slowing hydrolysis, which may help to maintain lower blood glucose levels. Significant correlations were found between glycemic curves and viscosity pattern of starches.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-016-0553-6