In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Starch performance along digestion is becoming of utmost importance owing to the extensive presence of starch in foods and its association to the foods glycaemic index. However, scarce information exists on the relationship between the digestibility of starch gels and their microstructure. The aim o...

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Autores: Aleixandre, Andrea, Benavent Gil, Yaiza, Moreira, R., Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/244261
Acceso en línea:http://hdl.handle.net/10261/244261
Access Level:acceso abierto
Palabra clave:Starch gel
In vitro digestion
First-order kinetics
Cereals Pulses
Tubers
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spelling In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructureAleixandre, AndreaBenavent Gil, YaizaMoreira, R.Rosell, Cristina M.Starch gelIn vitro digestionFirst-order kineticsCereals PulsesTubersStarch performance along digestion is becoming of utmost importance owing to the extensive presence of starch in foods and its association to the foods glycaemic index. However, scarce information exists on the relationship between the digestibility of starch gels and their microstructure. The aim of the study was to identify the rate and degree of digestion of starch gels from different botanical sources and the impact of gels microstructure with the in vitro starch digestibility (IVSD) by fitting the hydrolysis kinetics. Starch gels from cereals, tubers, and pulses were structurally analyzed and subjected to a standardized oro-gastrointestinal IVSD. The gel microstructure was significantly different among starches. Cereal gels had thinner walls than tuber and pulses gels, and this discrimination was not evident in the area of the gel cavities. Starches hydrolysis was well fitted to a first-order kinetics model, except for rice starch gel. Potato and chickpea gels showed the slowest digestion, and in the case of potato gel some starch remained undigested at the end of the digestion. The amylose content of gels was correlated with starch hydrolysis rate. Moreover, starch gels with thinner walls and/or bigger cavities seems to facilitate the enzyme action, and therefore, the starch digestibility.Financial support of the Spanish Ministry of Science and Innovation (Project RTI2018-095919-B-C2) and the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European CommissionGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/244261reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C2https://doi.org/10.1016/j.foodhyd.2021.106909Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2442612026-05-22T06:33:51Z
dc.title.none.fl_str_mv In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
title In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
spellingShingle In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
Aleixandre, Andrea
Starch gel
In vitro digestion
First-order kinetics
Cereals Pulses
Tubers
title_short In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
title_full In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
title_fullStr In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
title_full_unstemmed In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
title_sort In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
dc.creator.none.fl_str_mv Aleixandre, Andrea
Benavent Gil, Yaiza
Moreira, R.
Rosell, Cristina M.
author Aleixandre, Andrea
author_facet Aleixandre, Andrea
Benavent Gil, Yaiza
Moreira, R.
Rosell, Cristina M.
author_role author
author2 Benavent Gil, Yaiza
Moreira, R.
Rosell, Cristina M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Starch gel
In vitro digestion
First-order kinetics
Cereals Pulses
Tubers
topic Starch gel
In vitro digestion
First-order kinetics
Cereals Pulses
Tubers
description Starch performance along digestion is becoming of utmost importance owing to the extensive presence of starch in foods and its association to the foods glycaemic index. However, scarce information exists on the relationship between the digestibility of starch gels and their microstructure. The aim of the study was to identify the rate and degree of digestion of starch gels from different botanical sources and the impact of gels microstructure with the in vitro starch digestibility (IVSD) by fitting the hydrolysis kinetics. Starch gels from cereals, tubers, and pulses were structurally analyzed and subjected to a standardized oro-gastrointestinal IVSD. The gel microstructure was significantly different among starches. Cereal gels had thinner walls than tuber and pulses gels, and this discrimination was not evident in the area of the gel cavities. Starches hydrolysis was well fitted to a first-order kinetics model, except for rice starch gel. Potato and chickpea gels showed the slowest digestion, and in the case of potato gel some starch remained undigested at the end of the digestion. The amylose content of gels was correlated with starch hydrolysis rate. Moreover, starch gels with thinner walls and/or bigger cavities seems to facilitate the enzyme action, and therefore, the starch digestibility.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/244261
url http://hdl.handle.net/10261/244261
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C2
https://doi.org/10.1016/j.foodhyd.2021.106909
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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