Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, relationship between starch gels viscosity its hydrolysis has not been elucidated. The aim this work was to assess effect microstructure, and kinetics enzymatic starch. Corn were prepared from starch:water ratios varying 1:4 1:16. A structural model proposed that correlated (R-square = 0.98) porous structure (cavity sizes, thickness walls) viscosity. Kinetics constants decreased with increasing content consequently gel Relationships microstructural features suggested enzyme diffusion into hindered, subsequent kinetics. Therefore, digestibility could be governed by viscosity, also affected their microstructure.