AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Holm, J.
Right arrow Articles by Asp, N. G.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Holm, J.
Right arrow Articles by Asp, N. G.
Agricola
Right arrow Articles by Holm, J.
Right arrow Articles by Asp, N. G.

American Journal of Clinical Nutrition, Vol 47, 1010-1016, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats

J Holm, I Lundquist, I Bjorck, AC Eliasson and NG Asp
Department of Food Chemistry, University of Lund, Sweden.

Glycemic response after ingestion of starchy foods varies. Starch in many common ready-to-eat foods is only partly gelatinized. In view of this, the relationships among degree of starch gelatinization, in vitro digestion rate, and in vivo metabolic response in rats were studied. Wheat starch with different degrees of gelatinization was used in the experiments. Plasma glucose and insulin responses as well as the rate of in vitro hydrolysis with alpha-amylase were strongly correlated to the degree of starch gelatinization (r = 0.88, r = 0.90, and r = 0.96, respectively). Plasma glucose and insulin responses were also positively correlated to the rate of hydrolysis with alpha-amylase in vitro (r = 0.98 and r = 0.76, respectively). These results suggest that the degree of starch gelatinization is an important determinant both for the rate of starch hydrolysis in vitro and for the metabolic response in vivo.


This article has been cited by other articles:


Home page
 J ANIM SCIHome page
L. D. de-Oliveira, A. C. Carciofi, M. C. C. Oliveira, R. S. Vasconcellos, R. S. Bazolli, G. T. Pereira, and F. Prada
Effects of six carbohydrate sources on diet digestibility and postprandial glucose and insulin responses in cats
J Anim Sci, September 1, 2008; 86(9): 2237 - 2246.
[Abstract] [Full Text] [PDF]

Home page
 Vet Rec.Home page
I. Vervuert, K. Voigt, T. Hollands, D. Cuddeford, and M. Coenen
Effects of processing barley on its digestion by horses
Vet Rec., May 24, 2008; 162(21): 684 - 688.
[Abstract] [Full Text] [PDF]

Home page
 J. Nutr.Home page
Y. Granfeldt, A.-C. Eliasson, and I. Björck
An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing
J. Nutr., September 1, 2000; 130(9): 2207 - 2214.
[Abstract] [Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by The American Society for Nutrition