I am so impressed of your related publications and I am also working on a similar project. Whether the starch was fully gelatinized inside plant tissues after cooking depends both on the cooking conditions and state of food structure. How much does the fully gelatinized starch contribute to the slowly digestible property?
Hi, Its so complicated and in my opinion you should measure the SDS content rather than guessing it. by the way, in a pure starch suspension which is fully gelatinized, there is almost no trace of RS and SDS. but, if the case is a food and not the pure starch suspension, there might be some SDS and also RS caused by the fact that the other component in the food reduce the enzyme access to starch granules. And some complex formations might occur during heating the food (amylose-lipid, starch proteins etc.) that remarkably reduce the digestibility of starch in a complex food.
best.
It strongly depends on the concentration of starch in the suspension, the type of starch (plant source and amylose-amylopectin ratio), the purity/impurity of the starch suspension and the process condition. If you talk about below 60% starch suspension, normal starch with about 20-25% amylose and the rest amylopectin, pure starch suspension with no presence of the other molecules, and fully gelatinized, you would expect almost no SS and RS after a complete gelatinization. However, this differs in starches with other amylose-amylopectin ratio and if any molecules present in the starch suspension. Some can develop inclusion complexes with amylose, such as fatty acids and phospholipids. They, depending on their concentrations, form inclusion complexes with amylose and hinder gelatinization. Therefore you would have more SS and RS. Some, such as sugars and proteins, also compete with starch in binding with water; therefore can influence starch gelatinization. My study also showed that some molecules can also stick on the surface of starch granules and alter starch gelatinization indirectly.
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