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June 17, 2026FoodsOpen Access

Ca2+-Crosslinked Alginate Network Attenuates Starch Digestibility and Postprandial Glycemic Response in Rice Starch Gels

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Authors

JTJie TianNWNan WangCSChen Song

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Overview

Randomized trial shows calcium alginate modifies rice starch digestion, indicating potential for better glycemic control.

Key Points

  • The study aims to assess how calcium alginate networks influence the digestibility of rice starch and post-meal blood sugar levels.
  • Incorporated sodium alginate into rice starch gels and crosslinked with calcium ions.
  • Performed rheological measurements, in vitro digestion, and in vivo glucose response assessments.
  • Examined structural characteristics via Fourier-transform infrared spectroscopy and other techniques.
  • Hydrolysis degree decreased from 92.3% in rice starch to 85.6% in calcium alginate/rice starch gels (p < 0.05).
  • Rapidly digestible starch content decreased from 72.4% to 68.4% and resistant starch increased from 7.7% to 14.4% (p < 0.05).
  • Postprandial glycemic response reduced with an incremental area under the curve dropping from 747.2 to 591.7 mmol·min/L (p < 0.05).

Cite This Study

Tian et al. (2026) studied this question.

synapsesocial.com/papers/6a323a2ad50b63ecad20562fhttps://doi.org/10.3390/foods15122146
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