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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...
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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...
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The small intestine plays a crucial role in our digestive system, performing both mechanical and chemical digestion.
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Analysis and Specification of Starch Granule Size Distributions
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Does viscosity or structure govern the rate at which starch granules are digested?

Allan K Hardacre1, Roger G Lentle1, Sia-Yen Yap2

  • 1Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Carbohydrate Polymers
|November 18, 2015
PubMed
Summary

Starch digestion rates are influenced by shear rate and gelatinization. Physiological shear rates promote rapid digestion and viscosity loss, while incomplete gelatinization or low shear rates hinder digestion.

Keywords:
AmylolysisGelatinisationRheologyShear rateStarch digestion

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Area of Science:

  • Food science and technology
  • Rheology
  • Biochemistry

Background:

  • Starch digestion is a complex process influenced by various factors.
  • Understanding the impact of mechanical forces like shear rate on starch digestion is crucial for food processing and nutritional studies.

Purpose of the Study:

  • To investigate the effect of different shear rates and gelatinization levels on the in vitro digestion of potato and corn starch.
  • To determine the relationship between starch digestion, viscosity, and shear rate.

Main Methods:

  • In vitro digestion of potato and corn starch was measured using a rheometer at 37 °C for 20 minutes.
  • Experiments were conducted at varying shear rates (0.1, 1, and 10 s⁻¹) and with different degrees of starch gelatinization.

Main Results:

  • Starch digestion rates were unaffected by shear rates within the physiological range (1 and 10 s⁻¹).
  • Digestion rates significantly decreased at sub-physiological shear rates (0.1 s⁻¹) and with incomplete starch gelatinization.
  • At physiological shear rates, viscosity rapidly declined post-digestion, exhibiting a sigmoid relationship. At lower shear rates or incomplete gelatinization, digestion was hindered, maintaining granule integrity and showing a linear viscosity-digestion relationship.

Conclusions:

  • Physiological shear rates are optimal for rapid starch digestion and subsequent viscosity reduction.
  • Incomplete starch gelatinization and sub-physiological shear rates impede starch digestion, preserving granule structure and altering the viscosity profile.