Effect of hydrocolloids on starch digestion : A review
Copyright © 2024 Elsevier Ltd. All rights reserved..
Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan. Their effectiveness is related to their source and structure, mixing mode of hydrocolloid/starch, physical treatment, and starch processing. The mechanisms of hydrocolloid action include increased system viscosity, inhibition of enzymatic activity, and reduced starch accessibility to enzymes. Reduced starch accessibility to enzymes involves physical barrier and structural orderliness. In the future, physical treatments and intensity used for stabilizing hydrocolloid/starch complex, risks associated with different doses of hydrocolloids, and the development of related clinical trials should be focused on. Besides, investigating the effect of hydrocolloids on starch should be conducted in the context of practical commercial applications rather than limited to the laboratory level.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:444 |
|---|---|
| Enthalten in: |
Food chemistry - 444(2024) vom: 30. März, Seite 138636 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Ma, Mengjie [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
89NA02M4RX |
|---|
| Anmerkungen: |
Date Completed 11.03.2024 Date Revised 11.03.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2024.138636 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM36800287X |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM36800287X | ||
| 003 | DE-627 | ||
| 005 | 20240311232225.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240205s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2024.138636 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1323.xml |
| 035 | |a (DE-627)NLM36800287X | ||
| 035 | |a (NLM)38310781 | ||
| 035 | |a (PII)S0308-8146(24)00284-X | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Ma, Mengjie |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Effect of hydrocolloids on starch digestion |b A review |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 11.03.2024 | ||
| 500 | |a Date Revised 11.03.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan. Their effectiveness is related to their source and structure, mixing mode of hydrocolloid/starch, physical treatment, and starch processing. The mechanisms of hydrocolloid action include increased system viscosity, inhibition of enzymatic activity, and reduced starch accessibility to enzymes. Reduced starch accessibility to enzymes involves physical barrier and structural orderliness. In the future, physical treatments and intensity used for stabilizing hydrocolloid/starch complex, risks associated with different doses of hydrocolloids, and the development of related clinical trials should be focused on. Besides, investigating the effect of hydrocolloids on starch should be conducted in the context of practical commercial applications rather than limited to the laboratory level | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Digestibility | |
| 650 | 4 | |a Hydrocolloid | |
| 650 | 4 | |a Mechanism | |
| 650 | 4 | |a Starch | |
| 650 | 7 | |a Starch |2 NLM | |
| 650 | 7 | |a 9005-25-8 |2 NLM | |
| 650 | 7 | |a Colloids |2 NLM | |
| 650 | 7 | |a Pectins |2 NLM | |
| 650 | 7 | |a 89NA02M4RX |2 NLM | |
| 700 | 1 | |a Gu, Zhengbiao |e verfasserin |4 aut | |
| 700 | 1 | |a Cheng, Li |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Zhaofeng |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Caiming |e verfasserin |4 aut | |
| 700 | 1 | |a Hong, Yan |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 444(2024) vom: 30. März, Seite 138636 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:444 |g year:2024 |g day:30 |g month:03 |g pages:138636 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2024.138636 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 444 |j 2024 |b 30 |c 03 |h 138636 | ||