Effects of Chemical Modification on in Vitro Rate and Extent of Food Starch Digestion:  An Attempt To Discover a Slowly Digested Starch

Differences in glycemic and insulinemic responses to dietary starch are directly related to the rate of starch digestion. Chemical modification of starch may allow for the production of a slowly digested starch that could be used for the treatment of certain medical modalities. An in vitro method wa...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-10, Vol.47 (10), p.4178-4183
Main Authors: Wolf, Bryan W, Bauer, Laura L, Fahey, George C
Format: Article
Language:English
Subjects:
Animal Feed
Animals
Biological and medical sciences
Digestion
Feeding. Feeding behavior
Food
Food industries
Fundamental and applied biological sciences. Psychology
Humans
In Vitro Techniques
Intestine. Mesentery
Starch - chemistry
Starch - metabolism
Starch and starchy product industries
Time Factors
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Vertebrates: digestive system
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Summary:Differences in glycemic and insulinemic responses to dietary starch are directly related to the rate of starch digestion. Chemical modification of starch may allow for the production of a slowly digested starch that could be used for the treatment of certain medical modalities. An in vitro method was utilized to evaluate the effects of chemical modification on the rate and extent of raw and cooked starch digestion. The extent of starch digestion was significantly reduced by dextrinization, etherification, and oxidation. However, the rate of starch digestion was not significantly affected by chemical modification. For most modified starches, as the degree of modification increased, the extent of digestion decreased, suggesting an increase in the amount of resistant starch. The results of this study suggest that chemically modified starch has a metabolizable energy value of
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9813900