Cited by 110Food composition and propertiesProteins in Food SystemsPotato Plant Research

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Review: Starch Matrices and the Glycemic Response

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Parada, J., Aguilera, J.M.·2011·Food Science and Technology International

DOI 10.1177/1082013210387712

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Abstract

Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. This review focuses on a microstructural perspective of the glycemic response, in search of an alternative and complementary explanation of this phenomenon. Several starch and food microstructures are responsible for the change in starch bioaccessibility. Aspects such as the characterization of the microstructure of starchy products and, its relation to the metabolic problem, the crucial role of the food matrix and other components in the ingested meal, and the gaps in our present knowledge are discussed.

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Authors: Parada, J., & Aguilera, J. M.
Affiliations: Pontificia Universidad Católica de Chile (CL)
Corresponding author: Parada, J.
ORCID: Parada, J.
Aguilera, J.M.
Venue: Food Science and Technology International
Publisher: SAGE Publications
Published: 2011-05-18
Volume: 17
Issue: 3
Pages: 187-204
ISSN: 1082-0132 (ISSN-L)
1532-1738
DOI: 10.1177/1082013210387712
OpenAlex: W2109663979
Cited by: 110
References: 140
Citations by year: 2026: 2 · 2025: 2 · 2024: 7 · 2023: 6 · 2022: 6 · 2021: 10 · 2020: 13 · 2019: 10 · 2018: 8 · 2017: 6 · 2016: 2 · 2015: 14 · 2014: 10 · 2013: 8 · 2012: 5
FWCI: 0.92
Type: journal article
Language: en
Open access: green
americanae.aecid.es
Licence: other-oa
journals.sagepub.com/page/policies/text-and-data-mining-license (tdm)
Locations: Food Science and Technology International (publishedVersion)
PubMed (publishedVersion)
Americanae (AECID Library) (submittedVersion, other-oa)
LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, other-oa)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Keywords: starch, glycemic response, starch microstructure, food matrix, postprandial blood glucose, starchy foods, cereals, Fabaceae, tubers, food microstructure
MeSH terms: Blood Glucose, Dietary Carbohydrates, Food Analysis, Humans, Nutritional Physiological Phenomena, Starch

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