Effects of different glutenin types on the physicochemical properties and <i>in vitro</i> digestion of cassava starch

Long-term consumption of rapidly digestible starches is a major factor associated with diabetes and other metabolic diseases. In this study, cassava starch (CS) was used to investigate interactions between different forms glutenin protein the effect these on in vitro digestibility. First, CS natural (Glu), hydrolysate (GPH), or citric acid modified (CA-Glu) were heat treated. The physicochemical properties digestibility then measured using differential scanning calorimetry, Raman spectroscopy, X-ray diffraction, digestion methods. results showed that Glu, GPH CA-Glu increased gelatinization enthalpy. GPH, also enhanced ordered structure – interactions. Further, studies addition reduced digestibility, wherein had largest impact. These have implications for reducing effects human diet disease warrant further study.