Impact of starch chain length distributions on physicochemical properties and digestibility of starches

Bilatu Agza Gebre; Chuangchuang Zhang; Zijun Li; Zhongquan Sui; Harold Corke

doi:10.1016/j.foodchem.2023.137641

Impact of starch chain length distributions on physicochemical properties and digestibility of starches

Food Chem. 2024 Mar 1:435:137641. doi: 10.1016/j.foodchem.2023.137641. Epub 2023 Sep 30.

Authors

Bilatu Agza Gebre¹, Chuangchuang Zhang², Zijun Li², Zhongquan Sui³, Harold Corke⁴

Affiliations

¹ Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.
² Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
³ Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: zsui@sjtu.edu.cn.
⁴ Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320000, Israel. Electronic address: harold.corke@gtiit.edu.cn.

PMID: 37804724
DOI: 10.1016/j.foodchem.2023.137641

Abstract

Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion. Investigations undertaken to enhance understanding of starch structure have shown clearly that CLD is a significant determining factor in modulating starch digestibility. Enzymatic modifications and processing treatments alter the CLD of starch, which in turn affects the rate of digestion, but the underlying molecular mechanisms have yet to be fully elucidated. Even though advances have been made in manipulating CLD using different methods and to correlate the changes with various functional properties, in general the area needs further investigations to open new awareness for enhancing healthiness of starchy foods.

Keywords: Chain length distributions; Glycemic response; Resistant starch; Starch structure.

Publication types

Review

MeSH terms

Digestion
Food*
Starch* / chemistry

Substances

Starch