Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6399392 | Food Research International | 2012 | 6 Pages |
Effect of crystalline structure of two isolated potato starches on gelatinization and glycemic response was studied. Both starches showed to possess different fine structures. Starch 1 exhibited a typical B-type X-ray diffraction pattern, while Starch 2 exhibited an X-ray diffraction pattern suggesting the presence of imperfections of the general B-type crystalline structure (peak at 5.5° 2θ was absent), hence disarraying the structure order. This difference was reflected in the gelatinization behavior and consequently in the glycemic response. Starch 2 started to melt at lower temperature than Starch 1 (e.g. To was 60.9 and 61.84 °C, respectively, to native starches), and residual gelatinization enthalpy (ÎH) of Starch 2 was always smaller than that of Starch 1 when heated at 54-65 °C for 10 min. Glycemic response was increased as gelatinization degree (DG) increased in starches independent from the native crystalline structure (area under curve = 2.59 Ã DG-75.83, R2 = 0.986; maximum concentration of postprandial blood glucose = 0.042 Ã DG-0.23, R2 = 0.935). Results suggested that native crystalline structure of isolated potato starch affects the glycemic response of heated starches by affecting the gelatinization behavior.
⺠We investigated the relation among native crystalline structure of isolated potato starch, its gelatinization behavior and glycemic response. ⺠Two type of starch having different X-ray diffractometry were studied. ⺠Results showed that native structure affects the gelatinization behavior while degree of gelatinization determines the glycemic response of processed starch.