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Related Concept Videos

Carbohydrate Digestion00:57

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
Introduction to Carbohydrates01:34

Introduction to Carbohydrates

Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
Physiology of the Gastrointestinal System II: Digestion and Absorption01:22

Physiology of the Gastrointestinal System II: Digestion and Absorption

The gastrointestinal (GI) tract, extending from the mouth to the anus, plays a pivotal role in the digestion and absorption of nutrients. This process involves both mechanical and chemical actions facilitated by various enzymes.
Digestion begins in the mouth, where food undergoes mechanical breakdown by chewing and combines with saliva. Salivary amylase, an enzyme in saliva, starts the breakdown of starches into maltose. The food then travels down the esophagus to the stomach.
In the stomach, a...
Mechanical and Chemical Digestion in the Small Intestine01:30

Mechanical and Chemical Digestion in the Small Intestine

The small intestine plays a crucial role in our digestive system, performing both mechanical and chemical digestion.
Mechanical digestion in the small intestine involves movements such as segmentations and migrating motility complexes (MMCs), primarily controlled by the myenteric plexus. Segmentations are localized contractions occurring in areas of the intestine distended by chyme—a mixture of partially digested food. These contractions mix chyme with digestive juices, facilitating absorption...
Protein Digestion01:02

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
Carbohydrate Absorption01:25

Carbohydrate Absorption

Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...

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Related Experiment Video

Updated: May 11, 2026

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Food microstructure and starch digestion.

Jaspreet Singh1, Lovedeep Kaur, Harjinder Singh

  • 1Riddet Institute, Massey University, Palmerston North, New Zealand. j.x.singh@massey.ac.nz

Advances in Food and Nutrition Research
|June 1, 2013
PubMed
Summary
This summary is machine-generated.

Food microstructure, processing, and composition significantly impact starch digestibility. Understanding these factors allows for controlled carbohydrate absorption during digestion.

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Last Updated: May 11, 2026

Analysis and Specification of Starch Granule Size Distributions
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06:57

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Published on: October 14, 2013

Area of Science:

  • Food science and nutrition
  • Gastrointestinal digestion research

Background:

  • Starch digestibility is influenced by food microstructure, including cell shape, size, and composition.
  • Food processing methods and non-starch ingredients alter starch's physical state and enzyme accessibility.

Purpose of the Study:

  • To investigate how food microstructure, processing, and composition affect starch digestibility.
  • To explore the relationship between food matrix properties and gastrointestinal digestion.

Main Methods:

  • Analysis of microstructural characteristics (cell shape, size, composition).
  • Evaluation of food processing effects (thermal, extrusion, storage).
  • Assessment of rheological properties and their impact on starch hydrolysis.

Main Results:

  • Cellular structure and cell wall stability critically influence amylolytic enzyme access.
  • Processing techniques like gelatinization and retrogradation modify starch digestibility.
  • Interactions with proteins and lipids affect starch digestion and digesta properties.

Conclusions:

  • Starch digestibility is a complex interplay of food microstructure, processing, and composition.
  • Manipulation of these factors offers a means to control starch digestion and carbohydrate absorption.