Abstract
The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during storage for 7 days was observed in all samples and, interestingly, this reduction was particularly evident in sago (64.7%), potato (57.3%), pea (55.1%) and acid-converted maize (ACM, 51.6–51.8 %) starches. Results indicated two potential interactions that may result in slowly digestible supramolecular structures: 1) double helices between external A and B1 chains of DP at peak maximum ≥ 15.5 Glucose Units (perhaps involving internal long chains) that also are prone to forming intermolecular associations [high relative drop in the storage modulus (G’) during heating of 7 days-stored gels] and; 2) interactions of small molecular size acid-hydrolyzed starch molecules that may be more mobile and easily aligned.
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