Food Funct.
 2014
DOI: 10.1039/c4fo00354c
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Properties of starch from potatoes differing in glycemic index

Kai Lin Ek
1
,
Shujun Wang
2
,
Jennie Brand‐Miller
3
et al.

Abstract: Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma… Show more

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Cited by 37 publications

(14 citation statements)
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“…Regarding the pasting properties and digestibility, this study demonstrated, that starch characteristics play a role, but can often be overruled by the effects of non-starch constituents in the tuber. Thus, the results agree with the study of Ek et al , 10 that low GI varieties, here Huckleberry Gold, do not present substantially different starch characteristics compared to other varieties. In contrast, Soraya showed some favourable properties, such as small and low-branched amylopectin and small granule size, resulting in rapid retrogradation despite the low amylose content.…”
Section: Discussionsupporting
confidence: 93%
“…17,18 From a nutritional and dietary health point of view, high amounts of SDS and RS alongside low RDS are preferable, since this correlates with low GI. 10,11,19 The respective negative and positive correlations of RS and RDS with the GI were shown previously. 7 Traditionally, four types of RS are distinguished, namely RS 1 ( physically inaccessible to digestion), RS 2 (B-type granules), RS 3 (retrograded starch) and RS 4 (chemically modified starch).…”
Section: Introductionsupporting
confidence: 79%
“…17,18 From a nutritional and dietary health point of view, high amounts of SDS and RS alongside low RDS are preferable, since this correlates with low GI. 10,11,19 The respective negative and positive correlations of RS and RDS with the GI were shown previously. 7…”
Section: Introductionsupporting
confidence: 77%
See 2 more Smart Citations
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…Regarding the pasting properties and digestibility, this study demonstrated, that starch characteristics play a role, but can often be overruled by the effects of non-starch constituents in the tuber. Thus, the results agree with the study of Ek et al , 10 that low GI varieties, here Huckleberry Gold, do not present substantially different starch characteristics compared to other varieties. In contrast, Soraya showed some favourable properties, such as small and low-branched amylopectin and small granule size, resulting in rapid retrogradation despite the low amylose content.…”
Section: Discussionsupporting
confidence: 93%
“…17,18 From a nutritional and dietary health point of view, high amounts of SDS and RS alongside low RDS are preferable, since this correlates with low GI. 10,11,19 The respective negative and positive correlations of RS and RDS with the GI were shown previously. 7 Traditionally, four types of RS are distinguished, namely RS 1 ( physically inaccessible to digestion), RS 2 (B-type granules), RS 3 (retrograded starch) and RS 4 (chemically modified starch).…”
Section: Introductionsupporting
confidence: 79%
“…17,18 From a nutritional and dietary health point of view, high amounts of SDS and RS alongside low RDS are preferable, since this correlates with low GI. 10,11,19 The respective negative and positive correlations of RS and RDS with the GI were shown previously. 7…”
Section: Introductionsupporting
confidence: 77%
See 1 more Smart Citation
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…In addition, when TP is added in larger amounts, it may wrap around the surface of starch granules and reduce the accessibility of digestive enzymes to starch molecules, thus inhibiting starch digestion. In conclusion, the addition of TP decreased the RDS content and increased the SDS and RS content of CS, thus suggesting that TP may reduce the TS digestion rate and help to reduce postprandial blood glucose and insulin levels [52]. These results are similar to the findings of wheat starch blended with MCP [53].…”
Section: In Vitro Digestive Propertiessupporting
confidence: 79%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…Processing condition such as cooling can influence the glycemic impact of cooked potatoes through retrogradation of starch polymers. [ 33,34 ] Low field nuclear magnetic resonance (LF‐NMR) studies reported that retrogradation is more extensive in boiled potatoes after 24–48 h of cooling than after 1–2 h. [ 35 ] Our result showed that cooling/retrogradation had significant GI lowering effect when cooked potatoes were stored for 0, 12, 24, and 48 h (Figure S2, Supporting Information). The maximum GI lowering effect was seen after 48 h of cooling.…”
Section: Resultsmentioning
confidence: 72%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
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