Starch retrogradation in potato cells: Structure and in vitro digestion paradigm

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Starch retrogradation in potato cells : Structure and in vitro digestion paradigm. / Shu, Ling; Dhital, Sushil; Junejo, Shahid Ahmed; Ding, Li; Huang, Qiang; Fu, Xiong; He, Xiaowei; Zhang, Bin.

In: Carbohydrate Polymers, Vol. 286, 119261, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Shu, L, Dhital, S, Junejo, SA, Ding, L, Huang, Q, Fu, X, He, X & Zhang, B 2022, 'Starch retrogradation in potato cells: Structure and in vitro digestion paradigm', Carbohydrate Polymers, vol. 286, 119261. https://doi.org/10.1016/j.carbpol.2022.119261

APA

Shu, L., Dhital, S., Junejo, S. A., Ding, L., Huang, Q., Fu, X., He, X., & Zhang, B. (2022). Starch retrogradation in potato cells: Structure and in vitro digestion paradigm. Carbohydrate Polymers, 286, [119261]. https://doi.org/10.1016/j.carbpol.2022.119261

Vancouver

Shu L, Dhital S, Junejo SA, Ding L, Huang Q, Fu X et al. Starch retrogradation in potato cells: Structure and in vitro digestion paradigm. Carbohydrate Polymers. 2022;286. 119261. https://doi.org/10.1016/j.carbpol.2022.119261

Author

Shu, Ling ; Dhital, Sushil ; Junejo, Shahid Ahmed ; Ding, Li ; Huang, Qiang ; Fu, Xiong ; He, Xiaowei ; Zhang, Bin. / Starch retrogradation in potato cells : Structure and in vitro digestion paradigm. In: Carbohydrate Polymers. 2022 ; Vol. 286.

Bibtex

@article{f919f6c0e0004ab39604cd2cccf44a47,
title = "Starch retrogradation in potato cells: Structure and in vitro digestion paradigm",
abstract = "The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells. However, the effects of intact cells on starch retrogradation and digestibility are still unclear. Mild acid and alkali soaking were used to isolate intact potato cells and hydrothermal treatment (73 °C for 30 min) followed by retrogradation (4 °C for 0–15 days). The retrogradation period of 0–15 days increased the crystallinity and enthalpy change, while decreased the digestion rate and extent in potato cell and starch ghost samples. Furthermore, the existence of cell wall (potato cell) lowered the starch digestion rate and extent than potato starch ghost. It was concluded that the ghost structure is the main factor that controls the starch retrogradation, whereas the intact cell wall structure provides the barrier for starch digestion and protects the ghost structure.",
keywords = "Ghost structure, In vitro digestibility, Potato intact cells, Retrogradation, Sheared starch",
author = "Ling Shu and Sushil Dhital and Junejo, {Shahid Ahmed} and Li Ding and Qiang Huang and Xiong Fu and Xiaowei He and Bin Zhang",
note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2022",
doi = "10.1016/j.carbpol.2022.119261",
language = "English",
volume = "286",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Starch retrogradation in potato cells

T2 - Structure and in vitro digestion paradigm

AU - Shu, Ling

AU - Dhital, Sushil

AU - Junejo, Shahid Ahmed

AU - Ding, Li

AU - Huang, Qiang

AU - Fu, Xiong

AU - He, Xiaowei

AU - Zhang, Bin

N1 - Publisher Copyright: © 2022 Elsevier Ltd

PY - 2022

Y1 - 2022

N2 - The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells. However, the effects of intact cells on starch retrogradation and digestibility are still unclear. Mild acid and alkali soaking were used to isolate intact potato cells and hydrothermal treatment (73 °C for 30 min) followed by retrogradation (4 °C for 0–15 days). The retrogradation period of 0–15 days increased the crystallinity and enthalpy change, while decreased the digestion rate and extent in potato cell and starch ghost samples. Furthermore, the existence of cell wall (potato cell) lowered the starch digestion rate and extent than potato starch ghost. It was concluded that the ghost structure is the main factor that controls the starch retrogradation, whereas the intact cell wall structure provides the barrier for starch digestion and protects the ghost structure.

AB - The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells. However, the effects of intact cells on starch retrogradation and digestibility are still unclear. Mild acid and alkali soaking were used to isolate intact potato cells and hydrothermal treatment (73 °C for 30 min) followed by retrogradation (4 °C for 0–15 days). The retrogradation period of 0–15 days increased the crystallinity and enthalpy change, while decreased the digestion rate and extent in potato cell and starch ghost samples. Furthermore, the existence of cell wall (potato cell) lowered the starch digestion rate and extent than potato starch ghost. It was concluded that the ghost structure is the main factor that controls the starch retrogradation, whereas the intact cell wall structure provides the barrier for starch digestion and protects the ghost structure.

KW - Ghost structure

KW - In vitro digestibility

KW - Potato intact cells

KW - Retrogradation

KW - Sheared starch

U2 - 10.1016/j.carbpol.2022.119261

DO - 10.1016/j.carbpol.2022.119261

M3 - Journal article

C2 - 35337495

AN - SCOPUS:85125494356

VL - 286

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

M1 - 119261

ER -

ID: 307295405