Effects of Heating and Cooling on Structural Change and Digestion of Starch
Abstract
This article focuses on the structure and the basic composition of starch, its structural changes upon increase or decrease in temperature which affect the digestion and absorption of starch in gastrointestinal (GI) tract. When native starch undergoes gelatinization upon heating, the crystalline structures of starch granules are disrupted; thereby allowing GI tract enzymes to digest them easily. When gelatinized starch is cooled down, starch molecules become recrystallization and retrograded starch is formed. Because retrograded starch is highly resistant to digestive enzymes of the GI tract, it can pass into a large intestine where probiotics can use it as a substrate for microbial fermentation. Keywords: starch, native starch, gelatinized starch, retrograded starchReferences
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iodometric-titrations.html
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(23rd Ed.). USA: McGraw-Hill.
Champ, M., Marti, L., Noah, I., & Gratas, M. (1999). Analytical methods for resistant starch. Complex
carbohydrates in food (pp.169-187). New York: Marcel Dekker.
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uk/water/hysta.html
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Couto, A., Enes, P., Peres, H., & Oliva, T.A. (2008). Effect of water temperature and dietary on growth and
metabolic utilization of diets in gilthead sea bream (Sparusaurata) juveniles. Comparative
Biochemistry and Physiology. Part A 151, 45-50.
Cummings, J.H., & Macfarlane, G.T. (2002). Gastro intestinal effects of prebiotics. British Journal of Nutrition,
87 (Suppl), S145-151.
Degani, G., Viola, S., & Levanon, D. (1986). Effects of dietary carbohydrate sources on growth and body
composition of the European eel (Anquillaanquilla L.). Aquaculture, 52, 97-104.
Donald, A.M., Waigh, T.A., Jenkins, P.J., Gidley, M.J., Debet, M., & Smith, A. (1997). Internal structure of
starch granules revealed by scattering studies. The royal society of chemistry (pp.173-179),
United Kingdom: Cambridge University Press.
Englyst, H.N., Kingman, S.M., & Cummings, J.H. (1992). Classification and measurements of nutritionally
important starch fraction. European Journal of Clinical Nutrition, 46(2), S33-50.
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Dungannon.
Food-info. (2014). Gelatinization and retrogradation of starch. Retrieved May 9, 2016, from http://www.food
-info.net/uk/carbs/starch.htm
Gibson,T.S., Solah, V. A., & Mccleary, B.V. (1997). A procedure to measure amylase in cereal starches and
flour with concanavalin. Cereal Science, 25(2), 111-119.
Kaletunc, G., & Breslauer,K.J. (2003). Characterization of cereals and flours: properties, analysis, and
applications. Food science and technology. New York: Marcel Dekker.
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fermentation. International Journal of Systemic Bacteriology, 31, 56-63.
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technology (pp.19-23).
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Ratithammatorn, T., Thongwai,N., Yotsawimonwat, S., Sirithunyalug,B., & Sirithunyalug J. (2012). Adhesion
and utilization of starch granules by Lactobacillus amylovorus. Chiang Mai University Journal of
Natural Sciences, 11(1), 29-42.
Singh, N., Singh, J.,Kaur,L N., Sodhi, N.S.,& Gill, B.S. (2003). Morphological, thermal and rheological
properties of starch from different botanical sources. Food Chemistry, 81, 219-231.
Srirot, K., & Piyachomkwan, K. (2003). Technology of starch (3th Ed.). Bangkok: Kasetsart University.
Takahashi,S., & Seib, P.A. (1988). Paste and gel properties of prime corn and wheat starches with and
without native lipids. Cereal Chemistry, 65, 474-483.
Tester, R.F. (1997). Starch: the polysaccharides fractions. The Royal Society of Chemistry (pp. 163-171).
London: United Kingdom.
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cereal chemists. St. Paul: MN.
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Wrong, O.M. (1981). The large Intestine, its role in mammalian nutrition and homeostasis. New York: Halsted.
Yotsawimonwat, S., Sirithunyalug, J., Tipduangta, P., Kawevichit, S., & Sirithunyalug, B. (2007). Preparation
of new tablet multipurpose excipient from tapioca starch, Department of Pharmaceutical Science,
Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand. 41, 45.
Zobel, H.F. (1988). Molecules to granules: A comprehensive starch review. Starch/Staerke, 40, 1-7.
titrations!. Retrieved May 9, 2016, from http://knowledgepayback.blogspot.com/2012/04/iodimetric-
iodometric-titrations.html
Barrett, K.E., Barman, S.M., Boitano, S., & Brooks, H.L. (2010). Ganong’s review of medical physiology
(23rd Ed.). USA: McGraw-Hill.
Champ, M., Marti, L., Noah, I., & Gratas, M. (1999). Analytical methods for resistant starch. Complex
carbohydrates in food (pp.169-187). New York: Marcel Dekker.
Chaplin, M. (2014). Starch. Water structure and science. Retrieved May 9, 2016, from http://www1.Isbu.ac.
uk/water/hysta.html
Collison, R. (1968). Swelling and gelation of starch. Starch and it derivatives (pp.168-193). London-Chapman
:Hall Ltd.
Couto, A., Enes, P., Peres, H., & Oliva, T.A. (2008). Effect of water temperature and dietary on growth and
metabolic utilization of diets in gilthead sea bream (Sparusaurata) juveniles. Comparative
Biochemistry and Physiology. Part A 151, 45-50.
Cummings, J.H., & Macfarlane, G.T. (2002). Gastro intestinal effects of prebiotics. British Journal of Nutrition,
87 (Suppl), S145-151.
Degani, G., Viola, S., & Levanon, D. (1986). Effects of dietary carbohydrate sources on growth and body
composition of the European eel (Anquillaanquilla L.). Aquaculture, 52, 97-104.
Donald, A.M., Waigh, T.A., Jenkins, P.J., Gidley, M.J., Debet, M., & Smith, A. (1997). Internal structure of
starch granules revealed by scattering studies. The royal society of chemistry (pp.173-179),
United Kingdom: Cambridge University Press.
Englyst, H.N., Kingman, S.M., & Cummings, J.H. (1992). Classification and measurements of nutritionally
important starch fraction. European Journal of Clinical Nutrition, 46(2), S33-50.
Ewing, W. & Cole, D.J.A. (1994). The living gut: an introduction to micro-organisms in nutrition. Ireland:
Dungannon.
Food-info. (2014). Gelatinization and retrogradation of starch. Retrieved May 9, 2016, from http://www.food
-info.net/uk/carbs/starch.htm
Gibson,T.S., Solah, V. A., & Mccleary, B.V. (1997). A procedure to measure amylase in cereal starches and
flour with concanavalin. Cereal Science, 25(2), 111-119.
Kaletunc, G., & Breslauer,K.J. (2003). Characterization of cereals and flours: properties, analysis, and
applications. Food science and technology. New York: Marcel Dekker.
Kerr, R.W. (1950). Chemistry and industry of starch (2nd Ed.). (pp.791). New York-Academic Press.
Nakamura, L.K. (1981). Lactobacillus amylovorus, a new starch hydrolyzing species from cattle waste-corn
fermentation. International Journal of Systemic Bacteriology, 31, 56-63.
Oates, C.G. (1996). Physical modification of starch. In advanced post academic course on tapioca starch
technology (pp.19-23).
Office of Technology Promotion and Transfer. (2009). Technology for supporting and developing quality of
life. Retrieved May 9, 2016, from http://library.dip.go.th/Industrial%20Innovation/www/pro_det5-
009.html.
Pornchaloempong, P., & Rattanapananon, N. (2010). Gelatinization temperature. Retrieved May 9, 2016,
from http://www.foodnetworksolution.com/wiki/word/1009/gelatinization-temperature
Ratithammatorn, T. (2010). Development of colon-specific starch delivery system as nutraceutical product.
Doctor of Philosophy in Pharmacy, Chiang Mai University.
Ratithammatorn, T., Thongwai,N., Yotsawimonwat, S., Sirithunyalug,B., & Sirithunyalug J. (2012). Adhesion
and utilization of starch granules by Lactobacillus amylovorus. Chiang Mai University Journal of
Natural Sciences, 11(1), 29-42.
Singh, N., Singh, J.,Kaur,L N., Sodhi, N.S.,& Gill, B.S. (2003). Morphological, thermal and rheological
properties of starch from different botanical sources. Food Chemistry, 81, 219-231.
Srirot, K., & Piyachomkwan, K. (2003). Technology of starch (3th Ed.). Bangkok: Kasetsart University.
Takahashi,S., & Seib, P.A. (1988). Paste and gel properties of prime corn and wheat starches with and
without native lipids. Cereal Chemistry, 65, 474-483.
Tester, R.F. (1997). Starch: the polysaccharides fractions. The Royal Society of Chemistry (pp. 163-171).
London: United Kingdom.
Whistler, R. L., & James, N. B. (1997). Starch. Carbohydrate Chemistry for Food Scientists, 49, 330.
Whistler, R. L., & Bemiller, J.N. (1999). Carbohydrate chemistry for food scientist American association of
cereal chemists. St. Paul: MN.
Wils, R. (2011). 03-saving calories-why this doesn’t work. Nutritional Biochemistry. Retrieved May 9, 2016,
from http://nutritionalbiochem.blogspot.com/2011/08/03-saving-calories-why-this-doesnt-work.html
Wrong, O.M. (1981). The large Intestine, its role in mammalian nutrition and homeostasis. New York: Halsted.
Yotsawimonwat, S., Sirithunyalug, J., Tipduangta, P., Kawevichit, S., & Sirithunyalug, B. (2007). Preparation
of new tablet multipurpose excipient from tapioca starch, Department of Pharmaceutical Science,
Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand. 41, 45.
Zobel, H.F. (1988). Molecules to granules: A comprehensive starch review. Starch/Staerke, 40, 1-7.
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2016-08-11
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