Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification

WANG Mengju; MA Chunmin; WU Qiaoyan; YANG Yang; LIU Xiaofei; WANG Yan; BIAN Xin; WANG Bing; ZHANG Guang; ZHANG Na

doi:10.13386/j.issn1002-0306.2023100136

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 443-451. > DOI: 10.13386/j.issn1002-0306.2023100136

WANG Mengju, MA Chunmin, WU Qiaoyan, et al. Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification[J]. Science and Technology of Food Industry, 2024, 45(15): 443−451. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100136.

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Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification

College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

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Received Date: October 18, 2023
Available Online: May 29, 2024

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Abstract

Abstract

Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of starch is related to its multi-scale structure. The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications. However, the physical modification has received more and more attention due to its safety, simplicity and environmental friendliness. Based on this, the digestibility of starch is outlined. The relationship between the multi-scale structure and digestive properties of starch is analyzed. The digestive properties of starch regulated by physical modifications, such as hydrothermal treatment, microwave, extrusion, high-pressure homogenization, ultrasonic, cold plasma and physical encapsulation are reviewed. The future research directions on starch digestibility are also provided.
- physical modification,
- starch,
- multi-scale structure,
- digestibility

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