An opportunity to engineer nutritional properties of foods by structure engineering

Karin Autio, Marjatta Salmenkallio-Marttila, Kati Katina

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Abstract

With most starchy foods the rate of enzymatic digestion of starch is a key determinant of the glycaemic response.Many food factors that reduce the rate of amylolysis, also lower total starch digestibility in the small intestine.In a whole cereal grain the intact cell walls protect starch from digestion.The characteristics of starch per se and heating conditions are also of crucial importance.Starch granules that are only slightly gelatinized are less hydrolyzed by a-amylase than starch granules that are more gelatinized. Further heating can decrease accessibility of starch granules to hydrolysis, because amylose will leach out of starch granules.We have studied the effect of processing on the microstructure of cell walls and starch.Malting caused cell wall degradation, but starch was not gelatinized.Autoclaving did not break cell walls, but starch was gelatinized.Milling liberates starch from cells and organic acids and heat treatment affects greatly the degree of starch swelling.The degree of starch hydrolysis by a-amylase can be engineered by processing.
Original languageEnglish
Title of host publicationWhole Grain and Human Health: International Symposium
Subtitle of host publicationAbstracts
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages95-95
ISBN (Electronic)951-38-5719-0
ISBN (Print)951-38-5718-2
Publication statusPublished - 2001
EventWhole Grain and Human Health: International Symposium
- Porvoo, Finland
Duration: 13 Jun 200115 Jun 2001

Conference

ConferenceWhole Grain and Human Health: International Symposium
CountryFinland
CityPorvoo
Period13/06/0115/06/01

Fingerprint

engineers
food quality
engineering
starch
starch granules
cell walls
amylases
hydrolysis
digestion
heat
malting
autoclaving
acid treatment
amylose
microstructure
organic acids and salts
small intestine
small cereal grains
digestibility
heat treatment

Cite this

Autio, K., Salmenkallio-Marttila, M., & Katina, K. (2001). An opportunity to engineer nutritional properties of foods by structure engineering. In Whole Grain and Human Health: International Symposium: Abstracts (pp. 95-95). Espoo: VTT Technical Research Centre of Finland.
Autio, Karin ; Salmenkallio-Marttila, Marjatta ; Katina, Kati. / An opportunity to engineer nutritional properties of foods by structure engineering. Whole Grain and Human Health: International Symposium: Abstracts. Espoo : VTT Technical Research Centre of Finland, 2001. pp. 95-95
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Autio, K, Salmenkallio-Marttila, M & Katina, K 2001, An opportunity to engineer nutritional properties of foods by structure engineering. in Whole Grain and Human Health: International Symposium: Abstracts. VTT Technical Research Centre of Finland, Espoo, pp. 95-95, Whole Grain and Human Health: International Symposium
, Porvoo, Finland, 13/06/01.

An opportunity to engineer nutritional properties of foods by structure engineering. / Autio, Karin; Salmenkallio-Marttila, Marjatta; Katina, Kati.

Whole Grain and Human Health: International Symposium: Abstracts. Espoo : VTT Technical Research Centre of Finland, 2001. p. 95-95.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - An opportunity to engineer nutritional properties of foods by structure engineering

AU - Autio, Karin

AU - Salmenkallio-Marttila, Marjatta

AU - Katina, Kati

PY - 2001

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N2 - With most starchy foods the rate of enzymatic digestion of starch is a key determinant of the glycaemic response.Many food factors that reduce the rate of amylolysis, also lower total starch digestibility in the small intestine.In a whole cereal grain the intact cell walls protect starch from digestion.The characteristics of starch per se and heating conditions are also of crucial importance.Starch granules that are only slightly gelatinized are less hydrolyzed by a-amylase than starch granules that are more gelatinized. Further heating can decrease accessibility of starch granules to hydrolysis, because amylose will leach out of starch granules.We have studied the effect of processing on the microstructure of cell walls and starch.Malting caused cell wall degradation, but starch was not gelatinized.Autoclaving did not break cell walls, but starch was gelatinized.Milling liberates starch from cells and organic acids and heat treatment affects greatly the degree of starch swelling.The degree of starch hydrolysis by a-amylase can be engineered by processing.

AB - With most starchy foods the rate of enzymatic digestion of starch is a key determinant of the glycaemic response.Many food factors that reduce the rate of amylolysis, also lower total starch digestibility in the small intestine.In a whole cereal grain the intact cell walls protect starch from digestion.The characteristics of starch per se and heating conditions are also of crucial importance.Starch granules that are only slightly gelatinized are less hydrolyzed by a-amylase than starch granules that are more gelatinized. Further heating can decrease accessibility of starch granules to hydrolysis, because amylose will leach out of starch granules.We have studied the effect of processing on the microstructure of cell walls and starch.Malting caused cell wall degradation, but starch was not gelatinized.Autoclaving did not break cell walls, but starch was gelatinized.Milling liberates starch from cells and organic acids and heat treatment affects greatly the degree of starch swelling.The degree of starch hydrolysis by a-amylase can be engineered by processing.

M3 - Conference abstract in proceedings

SN - 951-38-5718-2

SP - 95

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BT - Whole Grain and Human Health: International Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

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Autio K, Salmenkallio-Marttila M, Katina K. An opportunity to engineer nutritional properties of foods by structure engineering. In Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland. 2001. p. 95-95