Abstract
The molecular and morphological structures of starch and glycogen granules as well as their cellular disposition and the biochemical and physical dynamics of their digestion are discussed. The effects of cooking notably in inducing gelatinisation and retrogradation along with the influence of these products on digestion are examined, similarly, the effects of milling. The structure and digestion of glycogen granules and the dynamics of colonic fermentative digestion are also described.
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CITATION STYLE
Lentle, R. G., & Janssen, P. W. M. (2011). Physical Aspects of the Digestion of Carbohydrate Particles. In The Physical Processes of Digestion (pp. 31–46). Springer New York. https://doi.org/10.1007/978-1-4419-9449-3_3
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