Starches - JBM.pptVIP

Starches How much do we eat? Where does it come from? Characteristics of starch Starch digestion - rate and extent Starch gelatinisation Glycaemic index of starchy foods Resistant starch Conclusions Starch in western diets Where does it come from?g starch per 100 g Flour, white 73 Rice Bubbles 71 Cracker biscuits 70 Scone 51 Sweet biscuits 49 Bread, white 45 Bread, wh’meal 38 Crumpet 38 Rice, white, cooked 28 Cake, plain 30 Pasta, cooked 25 Corn, sweet 17 Potatoes, boiled 13 Sweet potato 13 Baked beans 11 Porridge 9 Bananas 3-7 Pumpkin 3 Starch characteristics Plant energy reserve Storage organs: seeds (cereals and legumes), tubers, unripe fruit (esp. banana) Starch granules Unique in shape and size to each plant Rice starch: small and angular Potato starch: large and more spherical Starch digestionThree phases 1. Intraluminal phase Starts in the mouth with salivary a-amylase, continues in the stomach, despite low pH (15% total) Pancreatic a-amylase secreted into duodenum Products are maltose, maltotriose and a-limit dextrins 2. Brush border phase isomaltase, maltase, glucoamylase, dextrinase 3. Phase of glucose absorption Glucose actively absorbed across enterocytes Enters portal blood, then liver, then circulation Rate of starch digestion Depends on: rate of stomach emptying rate Fat and protein slow it down susceptibility of starch to a-amylase Degree of gelatinisation Amylose content Physical entrapment in fibrous cell walls viscosity of luminal contents More viscous means slower Amylose and amylopectin Most plants contain starch ratio of 80% amylopectin / 20% amylose More amylose (ie 30-60% of starch) in: Legumes, Basmati rice, Hi-Maize? Amylose tends to line up in rows Amylose gelatinises at a higher temp. Amylose is digested more slowly Gelatinisation Starch granules swell in presence of water and heat = gelatinisation Causes increase in viscosity If starch conc’n is high, a gel will form Gravies, soups, custards,