Abstract
To aid in the design of starch-containing foods with slow and/or incomplete digestion in the upper gastrointestinal tract, the starch structural factors which control the rate of action of alpha-amylase are reviewed. It is concluded that local starch molecular density has the major influence on amylase digestion kinetics, and that density sufficient to either limit enzyme binding and/or slow down catalysis can be achieved by either crystallization or dense amorphous packing.
Original language | English |
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Pages (from-to) | 18-31 |
Number of pages | 14 |
Journal | Trends in Food Science and Technology |
Volume | 43 |
Issue number | 1 |
DOIs | |
Publication status | Published - May 2015 |
Externally published | Yes |