Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Date

2024-01-01

Author

Rostamabadi, Hadis
Demirkesen, Ilkem
Mert, Behiç
Barua, Sreejani
Colussi, Rosana
Frasson, Sabrina Feksa
Wang, Yong
Falsafi, Seid Reza

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The ever-increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could remarkably customize starch nutritional/digestibility attributes. For instance, physical modifications could remarkably change starch digestibility by manipulating the granular architecture while chemical approaches change it by altering the chemical structure of starch molecules, making them unrecognizable to digestive enzymes. Such alterations could even be more challenging upon applying a combination of starch modifications. The changes in starch digestibility through its modification via single, double, and multiple modifications have been overviewed in this review.

Subject Keywords

digestibility, physicochemical modification, rapidly digestible starch, resistant starch, slowly digestible starch, starch

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85190422999&origin=inward
https://hdl.handle.net/11511/109356

Collections

Department of Food Engineering, Article