Modulation of starch digestibility using non-thermal processing techniques: A review

Q2 Agricultural and Biological Sciences
{"title":"Modulation of starch digestibility using non-thermal processing techniques: A review","authors":"","doi":"10.1016/j.gaost.2024.05.002","DOIUrl":null,"url":null,"abstract":"<div><p>Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques (NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, <em>γ</em>-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 209-218"},"PeriodicalIF":0.0000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000323/pdfft?md5=e61f629d2363e4c52e5ba154cca33fb4&pid=1-s2.0-S2590259824000323-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grain Oil Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590259824000323","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

Abstract

Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques (NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, γ-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.

Abstract Image

利用非热加工技术调节淀粉消化率:综述
肥胖症和 2 型糖尿病在全世界,尤其是发达国家普遍存在。淀粉是人类主食的重要组成部分,调节淀粉的消化率有利于降低餐后血糖水平,缓解高热量摄入导致的慢性疾病。淀粉的消化特性与其结构特征相关,包括结晶度、直链淀粉/支链淀粉比例、非淀粉成分等。在调节淀粉消化率的改良方法中,非热加工技术(NTPT)因其安全、环保、高效等特点受到广泛关注。本综述讨论了非热加工技术对淀粉消化特性的影响和机理,包括超声波、高压、γ-辐照等。NTPT 可诱导原生淀粉的形态和结构特征发生变化,改变其对酶的敏感性。NTPT 对淀粉消化率的影响与加工参数和原生淀粉的结构特征密切相关。综述表明,NTPT 是调节淀粉消化特性、预防肥胖和 2 型糖尿病等慢性疾病的有效方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信