Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …
Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …
amylase are reviewed in the light of current widely-used classifications for (a) the …
A standardised static in vitro digestion method suitable for food–an international consensus
Simulated gastro-intestinal digestion is widely employed in many fields of food and
nutritional sciences, as conducting human trials are often costly, resource intensive, and …
nutritional sciences, as conducting human trials are often costly, resource intensive, and …
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study
Starch from a given botanical source can vary considerably in terms of physicochemical
properties in its native and hydrolyzed forms. The current study investigated the structural …
properties in its native and hydrolyzed forms. The current study investigated the structural …
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
Statistically and causally meaningful relationships are established between starch molecular
structures (obtained by size-exclusion chromatography, proton NMR and multiple-angle …
structures (obtained by size-exclusion chromatography, proton NMR and multiple-angle …
Starch structure and nutritional functionality–Past revelations and future prospects
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …
Analysis of starch amylolysis using plots for first-order kinetics
Investigators often study product release from starches during prolonged incubations with α-
amylase in vitro. The reaction time courses usually fit to a linear form of a first order rate …
amylase in vitro. The reaction time courses usually fit to a linear form of a first order rate …
Dietary fibre for glycaemia control: Towards a mechanistic understanding
HD Goff, N Repin, H Fabek, D El Khoury… - … and dietary fibre, 2018 - Elsevier
One of the many functional benefits of dietary fibre when present in the human diet is its
ability to reduce the rate of absorption of glucose after consumption of high glycaemic …
ability to reduce the rate of absorption of glucose after consumption of high glycaemic …
The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion
H Fabek, S Messerschmidt, V Brulport, HD Goff - Food Hydrocolloids, 2014 - Elsevier
The consumption of soluble dietary fibres is associated with a variety of physiological
responses, one of which is their ability to modulate postprandial glycaemic response due to …
responses, one of which is their ability to modulate postprandial glycaemic response due to …
Starch granule size: Does it matter?
Nature has developed starch granules varying in size from less than 1 μm to more than 100
μm. The granule size is an important factor affecting the functional properties and the …
μm. The granule size is an important factor affecting the functional properties and the …