ReviewFoods (Basel, Switzerland)2023
Effects of the Molecular Structure of Starch in Foods on Human Health.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Multi-scale hierarchical regulation of starch chain length distribution and its consequential impact on starch digestibility: From molecular structure to granular degradation.Food chemistry: X · 2026Review
- Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.Foods (Basel, Switzerland) · 2026Article
- Effect of resistant starch type 5 on gut health through modulating gut microbiota.Engineering microbiology · 2026Review
- Diet-Genetic Interactions in Type 2 Diabetes: Comparing Polygenic Risk in Rice- and Wheat-Consuming Populations.Nutrition and metabolic insights · 2026Article
- Pectin and Its Beneficial Effect on Health: New Contributions in Research and the Need to Increase Fruits and Vegetables Consumption-A Review.International journal of molecular sciences · 2025Review
- Accounting for shear scission in the size-exclusion chromatography of debranched starch.Analytical and bioanalytical chemistry · 2025Article
- Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry.Comprehensive reviews in food science and food safety · 2025Review
- An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications.Current research in food science · 2025Review
- Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules.Molecules (Basel, Switzerland) · 2024Article
- Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Starch provides approximately half of humans' food energy, and its structural features influence human health. The most important structural feature is the chain length distribution (CLD), which affects properties such as the digestibility of starch-containing foods. The rate of digestion of such foods has a strong correlation with the prevalence and treatment of diseases such as diabetes, cardiovascular disease and obesity. Starch CLDs can be divided into multiple regions of degrees of polymerization, wherein the CLD in a given region is predominantly, but not exclusively, formed by a particular set of starch biosynthesis enzymes: starch synthases, starch branching enzymes and debranching enzymes. Biosynthesis-based models have been developed relating the ratios of the various enzyme activities in each set to the CLD component produced by that set. Fitting the observed CLDs to these models yields a small number of biosynthesis-related parameters, which, taken together, describe the entire CLD. This review highlights how CLDs can be measured and how the model-based parameters obtained from fitting these distributions are related to the properties of starch-based foods significant for health, and it considers how this knowledge could be used to develop plant varieties to provide foods with improved properties.
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Registered trials
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