Singh Jaspreet, Kaur Lovedeep, Singh Harjinder
Riddet Institute, Massey University, Palmerston North, New Zealand.
Adv Food Nutr Res. 2013;70:137-79. doi: 10.1016/B978-0-12-416555-7.00004-7.
Microstructural characteristics of starch-based natural foods such as parenchyma or cotyledon cell shape, cell size and composition, and cell wall composition play a key role in influencing the starch digestibility during gastrointestinal digestion. The stability of cell wall components and the arrangement of starch granules in the cells may affect the free access of amylolytic enzymes during digestion. Commonly used food processing techniques such as thermal processing, extrusion cooking, and post-cooking refrigerated storage alter the physical state of starch (gelatinization, retrogradation, etc.) and its digestibility. Rheological characteristics (viscosity) of food affect the water availability during starch hydrolysis and, consequently, the absorption of digested carbohydrates in the gastrointestinal tract. The nonstarch ingredients and other constituents present in food matrix, such as proteins and lipids interact with starch during processing, which leads to an alteration in the overall starch digestibility and physicochemical characteristics of digesta. Starch digestibility can be controlled by critically manipulating the food microstructure, processing techniques, and food composition.
基于淀粉的天然食品的微观结构特征，如薄壁组织或子叶细胞形状、细胞大小和组成以及细胞壁组成，在影响胃肠道消化过程中淀粉的消化率方面起着关键作用。细胞壁成分的稳定性以及细胞中淀粉颗粒的排列可能会影响消化过程中淀粉酶的自由进入。常用的食品加工技术，如热处理、挤压蒸煮和烹饪后冷藏储存，会改变淀粉的物理状态（糊化、老化等）及其消化率。食品的流变学特性（粘度）会影响淀粉水解过程中的水分可用性，从而影响胃肠道中消化碳水化合物的吸收。食品基质中存在的非淀粉成分和其他成分，如蛋白质和脂质，在加工过程中与淀粉相互作用，导致消化物的整体淀粉消化率和物理化学特性发生改变。通过严格控制食品微观结构、加工技术和食品组成，可以控制淀粉的消化率。
