Starch molecular structure and diabetes.
Carbohydr Polym
; 344: 122525, 2024 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-39218548
ABSTRACT
Starch is a primary source of food energy for human beings. Its chain-length distribution (CLD) is a major structural feature influencing physiologically-important properties, such as digestibility and palatability, of starch-containing foods. Diabetes, which is of epidemic proportions in many countries, is related to the rate of starch digestion in foods. Isoforms of three biosynthesis enzymes, starch synthase, starch branching enzymes and debranching enzymes, control the CLDs of starch, which can be measured by methods such as size-exclusion chromatography and fluorophore-assisted carbohydrate electrophoresis. Fitting observed CLDs to biosynthesis-based models based on the ratios of the activities of those isoforms yields biosynthesis-related parameters describing CLD features. This review examines CLD measurement, fitting CLDs to models, relations between CLDs, the occurrence and management of diabetes, and how plant breeders can develop varieties to optimize digestibility and palatability together, to develop starch-based foods with both a lower risk of diabetes and acceptable taste.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Diabetes Mellitus
Limite:
Animals
/
Humans
Idioma:
En
Revista:
Carbohydr Polym
Ano de publicação:
2024
Tipo de documento:
Article
País de publicação:
Reino Unido