Crystallinity of starch, food composition, and digestibility of starch
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43933859" target="_blank" >RIV/60461373:22330/25:43933859 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/33/2025-CJFS" target="_blank" >10.17221/33/2025-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Crystallinity of starch, food composition, and digestibility of starch
Original language description
Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/ amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible starch is formed by gelatinisation, cooking extrusion, breaking down of starch granules, or hydrolysis to maltodextrins. By definition, RS is not digested in the small intestine. This review addresses the influences of biochemical processes in the human body on starch digestibility. It is strongly influenced by the degree of chewing, the activity of alpha-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch and endogenous intestinal mucus support the growth of specialist microbes in the large intestine that produce a variety of short-chain fatty acids, causing the perception of satiety, lowering pH, and inhibiting pathogens in the colon.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
CZECH JOURNAL OF FOOD SCIENCES
ISSN
1212-1800
e-ISSN
1212-1800
Volume of the periodical
43
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
15
Pages from-to
90-104
UT code for WoS article
001477313400001
EID of the result in the Scopus database
2-s2.0-105006670685