Parada Javier, Aguilera José M
Dept. of Chemical and Bioprocess Engineering, Pontificia Univ. Católica de Chile, Santiago.
J Food Sci. 2009 Jan-Feb;74(1):E34-8. doi: 10.1111/j.1750-3841.2008.01016.x.
Starch granule microstructure affects the digestion of starch and its nutritional impact; however, the exact relationship between both factors is not clear. This study reports quantitative relationships between granule size (length and polygonal area), degree of gelatinization (DG), in vitro digestibility (by enzymatic methods), and glycemic response of potato starch granules gelatinized to various extents by heating at several constant temperatures in the range of 55 to 65 degrees C. DG measured by differential scanning calorimetry was closely related with heating temperature (R(2)= 0.997), size parameters of granules (measured by image analysis), in vitro digestion, and in vivo glycemic response (R(2) of adjusted models > 0.9); shape parameters of granules (measured by image analysis) were not related with DG. Results demonstrate that DG of starch strongly affects its digestibility in vitro, and may influence the postpandrial glycemic response. Future studies should be performed to investigate the effect of potato starch gelatinization on the nutritional impact at other temperatures and in more complex matrices.
淀粉颗粒微观结构影响淀粉的消化及其营养影响；然而，这两个因素之间的确切关系尚不清楚。本研究报告了在55至65摄氏度范围内的几个恒定温度下加热至不同程度糊化的马铃薯淀粉颗粒的颗粒大小（长度和多边形面积）、糊化度（DG）、体外消化率（通过酶法）和血糖反应之间的定量关系。通过差示扫描量热法测量的DG与加热温度密切相关（R(2)=0.997）、颗粒的尺寸参数（通过图像分析测量）、体外消化和体内血糖反应（调整模型的R(2)>0.9）；颗粒的形状参数（通过图像分析测量）与DG无关。结果表明，淀粉的DG强烈影响其体外消化率，并可能影响餐后血糖反应。未来应开展研究，以调查马铃薯淀粉糊化在其他温度和更复杂基质中的营养影响。
