Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources

Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties been linked crystalline type, chain length distribution, amylose content or degree branching, but relatively long side-chains in amylopectin paid attention to. Therefore, this research focusses on the unique from conventional new starch sources (potato, corn, pea, tulip) correlated digestion. rate hydrolysis was found be with type starch, as previously suggested, however, complete all starches, independent source, shown governed by longer chains.