Research Progress on the Mechanism of Grain Dietary Fiber Slowing Down Starch Digestibility

GU Shaohan; SUN Binghua; MA Sen; WANG Xiaoxi

doi:10.13386/j.issn1002-0306.2023070160

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 326-332. > DOI: 10.13386/j.issn1002-0306.2023070160

GU Shaohan, SUN Binghua, MA Sen, et al. Research Progress on the Mechanism of Grain Dietary Fiber Slowing Down Starch Digestibility[J]. Science and Technology of Food Industry, 2024, 45(13): 326−332. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070160.

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Research Progress on the Mechanism of Grain Dietary Fiber Slowing Down Starch Digestibility

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

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Received Date: July 19, 2023
Available Online: April 26, 2024

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Abstract

Abstract

Both starch and dietary fiber, which are important nutrients in cereals, and are beneficial to human health. The digestion rate and digestibility of starch are key factors affecting postprandial blood glucose in the human body. Dietary fiber, that is a nutrient content, has been not easily digested by small intestine, and has the effect of slowing down the digestion of starch, has received much attention in recent years. In this study, the effects of dietary fiber on starch digestibility have been reviewed, and the mechanisms of dietary fiber slowing down starch digestibility from three aspects: reducing amylolysis kinetics, delaying gastric emptying by viscosity of dietary fiber, physical embedding of starch by dietary fiber and wrapping starch with intact cell wall have been summarized, so as to provide a theoretical basis for the subsequent design and production of low glycemic index (GI) foods.
- dietary fiber,
- starch,
- digestive characteristics,
- viscosity,
- physical embedding

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