Starch hydrolysis products with physiological activity in humans

Research output: Chapter in Book/Report/Conference proceedingBook chapterpeer-review

4 Citations (SciVal)

Abstract

Starch has undisputable importance in foods both from the nutritional—mainly energy—related‐and technological viewpoints. Different types of starch derivatives, including a number of hydrolysis products, are frequently used as food ingredients, especially because of the particular physicochemical properties they may confer. In recent years, certain hydrolytic derivatives of starch, such as maltodextrins, cyclodextrins, pyrodextrins, and isomaltooligosaccharides (IMO), have raised considerable interest by virtue of their perceived ability to exert beneficial physiological effects upon ingestion. These effects are largely related to a slow—or even incomplete—digestion in the human small intestine, with potential modulating action on the gut microbiota. This chapter deals with the most relevant characteristics of these starch derivatives and the evidence supporting their physiological effects.
Original languageEnglish
Title of host publicationFood Oligosaccharides: Production, Analysis and Bioactivity
EditorsF. Javier Moreno, Maria Luz Sanz
PublisherJohn Wiley & Sons Inc.
Pages107-117
Number of pages11
ISBN (Electronic)9781118817360
ISBN (Print)9781118426494
DOIs
Publication statusPublished - 2014

Subject classification (UKÄ)

  • Food Engineering

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