Effects of Heating and Cooling on Structural Change and Digestion of Starch
Abstract
This article focuses on the structure and the basic composition of starch, its structural changes upon increase or decrease in temperature which affect the digestion and absorption of starch in gastrointestinal (GI) tract. When native starch undergoes gelatinization upon heating, the crystalline structures of starch granules are disrupted; thereby allowing GI tract enzymes to digest them easily. When gelatinized starch is cooled down, starch molecules become recrystallization and retrograded starch is formed. Because retrograded starch is highly resistant to digestive enzymes of the GI tract, it can pass into a large intestine where probiotics can use it as a substrate for microbial fermentation.
Keywords: starch, native starch, gelatinized starch, retrograded starchFull Text:
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