Crystallinity of starch, food composition, and digestibility of starch
Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plan...
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Czech Academy of Agricultural Sciences
2025-04-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php |
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| author | Evžen Šárka Petra Smrčková Marcela Sluková |
| author_facet | Evžen Šárka Petra Smrčková Marcela Sluková |
| author_sort | Evžen Šárka |
| collection | DOAJ |
| description | Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible starch is formed by gelatinisation, cooking extrusion, breaking down of starch granules, or hydrolysis to maltodextrins. By definition, RS is not digested in the small intestine. This review addresses the influences of biochemical processes in the human body on starch digestibility. It is strongly influenced by the degree of chewing, the activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch and endogenous intestinal mucus support the growth of specialist microbes in the large intestine that produce a variety of short-chain fatty acids, causing the perception of satiety, lowering pH, and inhibiting pathogens in the colon. |
| format | Article |
| id | doaj-art-07ebe59dfdae4bb4bd0a43e535c0e742 |
| institution | Kabale University |
| issn | 1212-1800 1805-9317 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj-art-07ebe59dfdae4bb4bd0a43e535c0e7422025-08-20T03:52:16ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172025-04-014329010410.17221/33/2025-CJFScjf-202502-0008Crystallinity of starch, food composition, and digestibility of starchEvžen Šárka0https://orcid.org/0000-0002-0295-4997Petra Smrčková1https://orcid.org/0000-0002-3486-5761Marcela Sluková2https://orcid.org/0000-0002-7572-9221Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Czech RepublicStarch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible starch is formed by gelatinisation, cooking extrusion, breaking down of starch granules, or hydrolysis to maltodextrins. By definition, RS is not digested in the small intestine. This review addresses the influences of biochemical processes in the human body on starch digestibility. It is strongly influenced by the degree of chewing, the activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch and endogenous intestinal mucus support the growth of specialist microbes in the large intestine that produce a variety of short-chain fatty acids, causing the perception of satiety, lowering pH, and inhibiting pathogens in the colon.https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.phphuman obesityreduction of overweightsoluble fibreplant polyphenolsgluten-free foodstype 2 diabetes mellitus |
| spellingShingle | Evžen Šárka Petra Smrčková Marcela Sluková Crystallinity of starch, food composition, and digestibility of starch Czech Journal of Food Sciences human obesity reduction of overweight soluble fibre plant polyphenols gluten-free foods type 2 diabetes mellitus |
| title | Crystallinity of starch, food composition, and digestibility of starch |
| title_full | Crystallinity of starch, food composition, and digestibility of starch |
| title_fullStr | Crystallinity of starch, food composition, and digestibility of starch |
| title_full_unstemmed | Crystallinity of starch, food composition, and digestibility of starch |
| title_short | Crystallinity of starch, food composition, and digestibility of starch |
| title_sort | crystallinity of starch food composition and digestibility of starch |
| topic | human obesity reduction of overweight soluble fibre plant polyphenols gluten-free foods type 2 diabetes mellitus |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php |
| work_keys_str_mv | AT evzensarka crystallinityofstarchfoodcompositionanddigestibilityofstarch AT petrasmrckova crystallinityofstarchfoodcompositionanddigestibilityofstarch AT marcelaslukova crystallinityofstarchfoodcompositionanddigestibilityofstarch |