Physical Aspects of the Digestion of Carbohydrate Particles

  • Roger G. Lentle
  • Patrick W. M. Janssen


The molecular and morphological structures of starch and glycogen granules as well as their cellular disposition and the biochemical and physical dynamics of their digestion are discussed. The effects of cooking notably in inducing gelatinisation and retrogradation along with the influence of these products on digestion are examined, similarly, the effects of milling. The structure and digestion of glycogen granules and the dynamics of colonic fermentative digestion are also described.


Starch Granule Short Chain Fatty Acid Amylose Content Resistant Starch Secondary Cell Wall 
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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.Institute of Food Nutrition and Human HealthMassey UniversityPalmerston NorthNew Zealand

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