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In Vitro Starch Digestion: Mechanisms and Kinetic Models

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Starch Structure, Functionality and Application in Foods

Abstract

This chapter briefly introduces the concept of “physiologically resistant starch” and “enzyme-resistant starch” and their health benefits. The emphasis of this chapter is two fundamental mechanisms which determine starch digestibility in food, including (1) physical barriers that slow down digestive enzyme access/binding to starch and (2) starch structural features that limit the enzyme action once bound to starch. Commonly used in vitro kinetic models and the starch digestive enzymes (i.e., pancreatic α-amylase and amyloglucosidase) are also discussed at the end of this chapter.

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Acknowledgments

We thank the National Natural Science Foundation of China (31701546), the Natural Science Foundation of Guangdong Province (2017A030313207), and the 111 Project (B17018). Bin Zhang thanks the Hong Kong Scholar Program (XJ2019049), Pearl River Talent Recruitment Program of Guangdong Province (2017GC010229), and the Pearl River Nova Program of Guangzhou (201906010079).

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Authors and Affiliations

  1. School of Food Science and Engineering, Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China

    Bin Zhang, Shaokang Wang, Shahid Ahmed Junejo & Qiang Huang

  2. Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Kowloon, Hong Kong, China

    Bin Zhang

  3. Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD, Australia

    Haiteng Li

  4. School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China

    Xingxun Liu

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  1. Bin Zhang
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  2. Haiteng Li
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  3. Shaokang Wang
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  4. Shahid Ahmed Junejo
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  5. Xingxun Liu
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  6. Qiang Huang
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Corresponding author

Correspondence to Bin Zhang .

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Editors and Affiliations

  1. State Key Laboratory of Food Nutrition & Safety/School of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, China

    Shujun Wang

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Zhang, B., Li, H., Wang, S., Junejo, S.A., Liu, X., Huang, Q. (2020). In Vitro Starch Digestion: Mechanisms and Kinetic Models. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_9

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