Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties
Abstract
Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous granules with or without CGTase hydrolysis products may be used as an alternative to modified corn starches in foods applications. The amount and type of hydrolysis products were determined, containing mainly β-cyclodextrin (CD), which will influence pasting behavior and glycemic response in mice. Irregular surface and small holes were observed by microscopic analysis and differences in pasting properties were observed in the presence of hydrolysis products. Postprandial blood glucose in mice fed gelatinized enzymatically modified starch peaked earlier than their ungelatinized counterparts. However, in ungelatinized enzymatically modified starches, the presence of β- CD may inhibit the orientation of amylases slowing hydrolysis, which may help to maintain lower blood glucose levels. Significant correlations were found between glycemic curves and viscosity pattern of starches.
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Cyclodextrins have glycosidic bonds that salivary amylases can hydrolyze slowly due to thermodynamic parameters, and therefore have very low glycemic indexes and provide a longer time of glucose supply to the bloodstream.
“Cyclodextrins have glycosidic bonds that salivary amylases are able to hydrolyze but they act slowly due to thermodynamic parameters [76]; therefore, cyclodextrins have very low glycemic indexes and provide a longer time of glucose supply to the bloodstream [77,78].”
From The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates (2020) · cites this paper as [76]
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“Cyclodextrins have glycosidic bonds that salivary amylases are able to hydrolyze but they act slowly due to thermodynamic parameters [76]; therefore, cyclodextrins have very low glycemic indexes and provide a longer time of glucose supply to the bloodstream [77,78].”
Background
- Authors
- Dura, A., Yokoyama, W., & Rosell, C. M.
- Affiliations
- Agricultural Research Service (US)
- Instituto de Agroquímica y Tecnología de Alimentos (ES)
- Corresponding author
- Rosell, C. M.
- ORCID
- Rosell, C. M.
- Venue
- Plant Foods for Human Nutrition
- Published
- 2016-06-09
- Volume
- 71
- Issue
- 3
- Pages
- 252-258
- ISSN
- 0033-5134 (ISSN-L)
- 0921-9668
- 1573-9104
- OpenAlex
- W2409687524
- Cited by
- 11
- References
- 20
- Citations by year
- 2025: 1 · 2024: 1 · 2021: 3 · 2020: 4 · 2018: 1 · 2017: 1
- FWCI
- 0.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Plant Foods for Human Nutrition (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Funders
- CSIC
- Ministerio de Economia y Competitividad (ES)
- Generalitat Valenciana (Prometeo 2012/064)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- corn starch, cyclodextrin glycosyltransferase, enzymatic starch modification, β-cyclodextrin, glycemic response, postprandial blood glucose, starch pasting properties, starch viscosity, gelatinization temperature, amylase hydrolysis, starch hydrolysis products
- MeSH terms
- Amylases, Animals, Blood Glucose, Glucose Tolerance Test, Glucosyltransferases, Hydrolysis, Male, Mice, Inbred C57BL, Microscopy, Electron, Scanning, Starch, Temperature, Viscosity, Postprandial Period, Glycemic Index, beta-Cyclodextrins, Mice
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