Abstract:
Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of starch is related to its multi-scale structure. The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications. However, the physical modification has received more and more attention due to its safety, simplicity and environmental friendliness. Based on this, the digestibility of starch is outlined. The relationship between the multi-scale structure and digestive properties of starch is analyzed. The digestive properties of starch regulated by physical modifications, such as hydrothermal treatment, microwave, extrusion, high-pressure homogenization, ultrasonic, cold plasma and physical encapsulation are reviewed. The future research directions on starch digestibility are also provided.
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