Abstract:Dietary starch is the main energy source of human body, and its bioavailability is closely related to the postprandial glycemia and insulin responses. The bioavailability is mainly affected by food matrix and the structure of starch itself. In the context of chronic disease pandemic, the digestion behavior of dietary starch has attracted extensive attention. In order to more efficiently study the digestion mechanism of dietary starch, several in vitro evaluation methods have been proposed. Compared with in vivo tests, in vitro methods could help guide food processing and consumption choices with higher efficiency, repeatability, lower costs and appropriate ethics. This review summarized the development status of methods for in vitro analysis of starch digestion, and their advantages and limitations were discussed. On the one hand, this review could provide references for developing in vitro digestion model fitting the meal pattern in China, and on the other hand, it could provide technical guidance for the classification of starchy food.
