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If you want to lower blood sugar, maybe you should start with the stickiness of grains

 Last Update: 2022-11-26
 Source: Internet
 Author: User

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This paper was written
by Dr.
Raquel Garzon, Ph.
D.
, Ph.
D.
, Ph.
D.
, Institute of Agricultural Chemistry and Food Technology (IATA and CSIC, Spain) (Research Assistant, Food Technology Division, Institute of Agrochemistry and Food Technology) and Professor Cristina M.
Rosell (Professor, Institute of Agrochemistry and Food Technology and Head of the Department of Food and Human Nutrition Sciences, University of Manitoba, Canada).

In our study, simple matrices were used and interactions with other polymers avoided (Santamaria, Garzon, Moreira, & Rosell, 2021).

Different concentrations (1:04-1:08-1:16) of cornstarch gels
were analyzed.
The aim was to understand the effect of the viscosity and microstructure of starch gels on
their digestion.
Starch gels exhibited different viscosities at 37°C, and the viscosity gradually decreased with the decrease of starch content (768, 112 and 48 mPa•s, respectively).

In addition, the microstructure of the gel is also different
.
As the dilution increases, the number of cavities decreases due to the presence of larger cavities (226, 100, and 93 pcs/mm2, respectively) (Figure 1).

Figure 1: Picture of a cornstarch gel under a scanning electron microscope (SEM).

After the gels of different viscosities were prepared, their hydrolysis
was studied using porcine pancreas α-amylase.
The results showed that less viscous gels (1:16) digested faster and therefore had a higher
hydrolysis rate (k).
Therefore, the slow-digesting starch components of hydrolysis for 20~120 minutes are reduced
.

Both of these parameters may be associated with
higher postprandial spikes.
Gels with higher viscosity (1:04) showed slower hydrolysis rates (k) and higher slow-digesting starch content (Figure 2).

These results confirm the effect of
viscosity during starch hydrolysis.
The high starch content, as well as the mass transfer resistance associated with gel viscosity, may hinder the diffusion
of enzymes in the gel.

Figure 2: The kinetic constant (k) of hydrolysis parameters for maize starch gel digestion is the hydrolysis rate; 20~120 minutes hydrolyzed slow digestion starch (SDS) components

What happens to other grains?

Finally, exploring and understanding starch gel properties can be used as predictors of starch gel digestion performance
.
This is an opportunity
to apply reverse engineering starch-based systems to lower postprandial blood sugar levels and provide consumers with healthy food.

Study of viscosity and starch digestion in FSTA

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There are more than 8,500 records
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Some of the key include the preparation and characterization of low-processing viscosity amorphous granular starch, and revealing the effects
of viscosity and starch type on the digestibility of starch in vitro of different gels.

Learn more about this powerful tool for searching the food and health sciences literature

About the author, Maria Santamaria, is a PhD student
at the Spanish Institute of Agricultural Chemistry and Food Technology (IATA, CSIC, Spain).
She holds a Bachelor of Science in Food Science and Technology and a Master of Science in
Food Science and Engineering.
The purpose of her thesis was to study the effects of microstructure and rheological behavior on the enzymatic hydrolysis of starch gels to understand the glycemic response
of starch-based matrices.
She works
in the Cereals and Cereal Products Laboratory under the guidance of Professors Cristina M.
Rosell (Professor of the International Food Association and Chair of the Department of Food and Human Nutrition Sciences, University of Manitoba, Canada) and Dr.
Raquel Garzon (Research Assistant, Department of Food Science, International Food Association).
Their work focuses on improving the technology and nutrition of cereal products to meet consumer needs and industry challenges
.

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