The Correlation Between Amylopectin Chain-Length and Glycemic Index Value of Carbohydrate Foods: A Review

Frendy Afandi

doi:10.33830/fsj.v3i2.6503.2023

Frendy Afandi Kedeputian Bidang Koordinasi Pangan dan Agribisnis, Kementerian Koordinator Bidang Perekonomian RI

DOI:

https://doi.org/10.33830/fsj.v3i2.6503.2023

Kata Kunci:

indeks glikemik, korelasi pearson, panjang rantai amilopektin, pangan karbohidrat

Abstrak

Hubungan antara karakteristik pati dengan indeks glikemik (IG) pangan karbohidrat menarik untuk dikaji. Salah satu kemajuan teknik analisis dalam mengkarakterisasi pati adalah pengukuran derajat polimerisasi rantai amilopektin. Amilopektin merupakan komponen utama dari granula pati karbohidrat. Publikasi mengenai fraksi-fraksi panjang rantai amilopektin telah banyak dilakukan pada berbagai jurnal internasional. Tujuan penelitian ini adalah menganalisis hubungan antara panjang rantai amilopektin dan indeks glikemik pangan karbohidrat. Metode yang dilakukan adalah mentabulasi berbagai penelitian terkait data-data panjang rantai amilopektin dan indeks glikemik pangan karbohidrat. Kemudian dilakukan analisis regresi antara derajat polimerisasi rantai amilopektin terhadap korelasi pearson antara derajat polimerisasi dan nilai indeks glikemik. Derajat polimerisasi rantai amilopektin adalah jumlah unit glukosa yang menyusun rantai tersebut. Hasil penelitian menunjukkan adanya korelasi yang kuat antara panjang rantai amilopektin dengan derajat polimerisasi (DP) 6-12, 13-24, dan 25-36 terhadap nilai indeks glikemik pangan karbohidrat. Persamaan regresi yang dihasilkan adalah y=0,3123x-0,6256 dengan nilai r²=0,991. Panjang rantai amilopektin mempengaruhi sifat-sifat pati, termasuk indeks glikemik. Pati dengan rantai amilopektin yang lebih pendek memiliki indeks glikemik yang lebih rendah, sedangkan pati dengan rantai amilopektin yang lebih panjang memiliki indeks glikemik yang lebih tinggi. Hasil penelitian ini memberikan sudut pandang baru bagi bidang kimia pangan bahwa karakteristik amilopektin mempengaruhi nilai indeks glikemik pangan karbohidrat.

Referensi

Adawiyah, D.R., Akuzawa, S., Sasaki, T., Kohyama, K. (2017). A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches. J Food Sci Technol. 54(11), 3404–3410. https://doi.org/10.1007/s13197-017-2787-1.

Adedayo, B.C., Adebayo, A.A., Nwanna, E.E., Oboh, G. (2018). Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties. Food Science & Nutrition 6, 2301-07. https://doi.org/10.1002/fsn3.806

Afandi, F.A. (2020). Meta-analisis Faktor-faktor Penentu Nilai Indeks Glikemik Bahan Pangan Pati-Patian dan Verifikasinya Dengan Menggunakan Model Pangan [disertasi]. Bogor: Intitut Pertanian Bogor.

Afandi FA, Wijaya CH, Faridah DN, Suyatma NE. (2019). Hubungan antara kandungan karbohidrat dan indeks glikemik pada pangan tinggi karbohidrat. Jurnal Pangan 28(2),145-160.

Afandi, F.A., Wijaya, C.H., Faridah, D.N., Suyatma, N.E., Jayanegara, A. (2021). Evaluation of various starchy foods: a systematic review and meta-analysis on chemical properties affecting the glycemic index values based on in vitro and in vivo experiments. Foods. 10(2),364. https://doi.org/10.3390/foods10020364

Bertoft, E. (2017). Understanding starch structure: recent progress. Agronomy 7(3), 1-29. https://doi.org/10.3390/agronomy7030056

Biliaderis, C.G., Grant, D.R., Vose, J.R. (1981). Structural characterization of legume starch. Cereal Chemistry 58(6): 502-507.

Brouns, F. (2020). Saccharide characteristics and their potential health effects in perspective. Front. Nutr. 7(75), 1-13. https://doi.org/10.3389/fnut.2020.00075.

Chung, H.J., Liu, Q., Lee, L., Wei, D. (2011). Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloids 25(5): 968-975. https://doi.org/10.1016/j.foodhyd.2010.09.011.

Dipnaik, K., Kokare, P. (2017). Ratio of amylose and amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice. International Journal of Research in Medical Sciences 5(10, 4502–4505. https://doi.org/10.18203/2320-6012.ijrms20 174585.

Eggleston, G., Finley, J. W., deMan, J.M. (2018). Carbohydrates. In deMan, J.M., Finley, J.W., Hurst, W.J., Lee, C.Y. (Eds.), Principles of food chemistry 4th ed. (pp. 165-226). Switzerland: Springer.

Gao, X., Yu, B., Yu, J. et al. (2023). Effects of different starch structures on energy metabolism in pigs. J Animal Sci Biotechnol 14:105. https://doi.org/10.1186/s40104-023-00908-2

Genkina, N.K., Kiseleva, V.I., Noda, T. (2009). Comparative investigation on acid hydrolysis of sweet potato starches with different amylopectin chain‐length. Starch - Starke 61(6):321 – 325. https://doi.org/10.1002/star.20080 0097.

Harleli, Ruwiah, Sueratman, N.E. (2019). Some glycemic carbohydrate indices as alternative foods for people with diabetes mellitus (dm). IOP Conf. Ser.: Earth Environ. Sci. 382,1-9. https://doi.org/10.1088/1755-1315/382/1 /012005.

Huber, K.C., Bemiller, J. N. (2017). Carbohydrates. In Damodaran, S., Parkin, K.L. (Eds.), Fennema’s food chemistry 5th ed. (pp. 91-170). Boca Raton, BR: CRC Press.

Jane, J., Chen, Y.Y., Lee, L.F., McPherson, A.E., Wong, K.S., Radosavljevic, M., Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chemistry 76(5): 629-637. https://doi.org/10.1094/CCHEM.1999. 76.5.629.

Jayakody, L., Hoover, R., Liu, Q., Donner, E. (2007). Studies on tuber starches. II. Molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka. Carbohydrate Polymers 69(1): 148-163. https://doi.org/10.1016/j.carbpol.2006.09.024.

Jia, L. Zhang, Z., Shu, X., Li, C., Wu, D. (2007). Starch properties and structure of a wheat mutant high in resistant starch. The Open Agriculture Journal 1: 5-10.

Kontogiorgos, V. (2021). Introduction to food chemistry. Switzerland: Springer.

Kusnandar F. (2019). Kimia Komponen Pangan Makro. Jakarta: Bumi Aksara.

Lal, M.K., Singh, B., Sharma, S., Singh, M.P., Kumar, A. (2021). Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends in Food Science & Technology 111, 741-755. https://doi.org/10.1016/j.tifs. 2021. 02.067.

Li, G., Hemar, Y., Zhu, F. 2021. Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. Food Hydrocolloids 117, 106685.

Li, B., Zhang, Y., Luo, W., Liu, J., Huang, C. (2022). Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices. Front. Nutr. 9(985929), 1-16. https://doi.org/10.3389/fnut.2022.98592.

Loos, P.J., Hood, L.F., Graham, H.D. (1981). Isolation and characterization of starch from breadfruit. Journal of Cereal Chemistry 58(4):282-286.

Magallanes-Cruz, P.A., Flores-Silva, P.C., Bello-Perez, L.A. (2017). Starch structure influences its digestibility:a review. Journal of Food Science 82(9), 2016-23.

Manullang, V.A., Rahadiyanti, A., Pratiwi, S.N., Afifah, D.N. (2020). Glycemic index, starch, and protein digestibility in tempeh gembus cookies. Journal of Food Quality, 1-6. https://doi.org/10.1155/2020/5903109

Ngo, T.V., Kunyanee, K., Luangsakul, N. (2023). Insights into recent updates on factors and technologies that modulate the glycemic index of rice and its products. Foods 12(19), 3659. https://doi.org/10.3390/foods12193659.

Noraidah, H., Mansoor, A.H., Zainol, M.K., Ahmad, H.A.A., Hasmadi, M. (2023). A review on the effects of resistant starch on the postprandial glycaemic response and the influence of processing conditions on the formation of resistant starch. Food Research 7(5), 119-131. https://doi.org/10.26656/ fr.2017. 7(5).944.

Okazaki, M. (2018). The structure and characteristics of sago starch. In Sago Palm (pp 247-259). US: Springer.

Osman, M.H., Mohd, Y.B.N., Ismail, A. (2021). Glycaemic index and glycaemic load of foods and food products in Malaysia: a review. International Food Research Journal 28(2): 217 – 229. https://doi.org/10.47836/ifrj.28.2.01.

Patindol, J., Flowers, A., Kuo, Meng-I, Wang, Y.J. (2006). Comparison of physicochemical properties and starch structure of red rice and cultivated rice. Journal of Agricultural and Food Chemistry 54(7):2712-8. https://doi.org/10.1021/jf0523418.

Pérez, S., Bertoft, E. (2010). The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch/Staerke 62: 389-420. https://doi.org/10.1002/star.2010 00013.

Phrukwiwattanakul, P., Wichienchotand, S., Sirivongpaisal, P. (2014). Comparative studies on physico-chemical properties of starches from jackfruit seed and mung bean. International Journal of Food Properties 17(9): 1965-1976. https://doi.org/10.1080/10942912.2013.775151.

Ramadoss, B.R., Gangola, M.P., Agasimani, S., Jaiswal, S., Venkatesan, T., Sundaram, G.R., Chibbar, R.N. (2019). Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration. J Food Sci Technol. 56(1), 391–400.

Rivas, R., Dratz, E., Wagner, T., Secor, G., Leckband, A., Sands, D.C. (2023) Rapid screening of sixty potato cultivars for starch profiles to address a consumer glycemic dilemma. PLoS ONE 18(5), 1-16. https://doi.org/ 10.1371/journal.pone.0255764.

Rosa, D. C., De Arcangelis, E., Vitelli, V., Crucillà, S., Angelicola, M., Trivisonno, M.C., Sestili, F., Blasi, E., Cicatiello, C., ....Lafiandra, D. (2023). Effect of three bakery products formulated with high-amylose wheat flour on post-prandial glycaemia in healthy volunteers. Foods 12(319): 1-14. https://doi.org/ 10.3390/foods12020319.

Shanita, S.N., Hasnah, H., Khoo, C.W. (2011). Amylose and amylopectin in selected malaysian foods and its relationship to glycemic index. Sains Malaysiana 40(8), 865–870.

Stevenson, D.G., Eller, F.J., Jane, J.L., Inglett, G.E. (2007). Starch structures and physicochemical properties of a novel β-glucan enriched oat hydrocolloid product with and without supercritical carbon dioxide extraction. American Journal of Food Technology 2(4): 248-256. https://doi.org/10.3923/ajft.2007.248.256.

Yi, D., Maike, W., Yi, S., Xiaoli, S., Dianxing, W., Wenjian, S. (2021). Physiochemical properties of resistant starch and its enhancement approaches in rice. Rice Science 28(1), 31-42. https://doi.org/ 10.1016/j.rsci.2020.11.005

Zhang, G., Venkatachalam, M., Hamaker, B.R. (2008). Methods to slow starch digestion rate in functional cereal products. In Hamaker, B.R. (Ed.). Technology of functional cereal products. New York: CRC Press.

Zhu F. (2014). Structure, physicochemical properties, modifications, and uses of sorghum starch. Comprehensive Reviews in Food Science and Food Safety 13(4): 597-610. https://doi.org/10.1111/1541-4337.12070.

Zhu F. (2018). Relationships between amylopectin internal molecular structure and physicochemical properties of starch. Trends in Food Science & Technology 78, 234-242.