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A more general procedure for determining the number and pattern of starch digestible fractions in multiphasic food digestograms.

BACKGROUND
Plant-based foods are frequently heterogenous systems, containing multiple starch fractions with distinct digestion rate constants. An unbiased determination of the number and digestion pattern of these fractions is the prerequisite step to understand food digestive characteristics.


RESULTS
An objective non-linear least-squares procedure based on a conditional selection of simple first-order kinetics or combination of parallel and sequential kinetics model was developed. The procedure gave robust results with fitting manually generated data, and was applied to in vitro experimental digestion data of retrograded rice starches. By correlating fitting parameters with starch structural parameters, it showed that rice starches with a lower amylose content, longer amylose chains and amylopectin intermediate chains had more starch digestible fractions after long-term retrogradation.


CONCLUSION
The developed procedure helps a better understanding of structural basis for starch digestibility and the development of food products with slow starch digestibility. This article is protected by copyright. All rights reserved.