Kinetics of α-amylase action on starch

Starch is a major source of carbohydrate in human diets and its over-consumption can contribute to the development of obesity and to an increased risk of cardiovascular disease and type 2 diabetes. Various starch-rich foods in the human diet are digested at different rates and to different extents. Understanding of the reasons for these observed differences should allow for development of functional foods that are digested relatively slowly. Enzyme kinetic studies of α-amylase action on starch in vitro are valuable for predicting how starch is digested in vivo and for providing understanding of how starch structure and hydrothermal processing (cooking) affect digestibility. Since starch consumed in foods such as cereal products, legumes and root vegetables has usually been subjected to commercial and/or domestic cooking, knowledge of the changes in the kinetics of amylolysis subsequent to starch processing provides important and relevant dietary information.